### TranslatedIngredients: 3-4 cups Malabar Spinach Leaves - as well as stalks chopped into big pieces,1 cup Kaddu (Parangikai/ Pumpkin) - cut into big pieces,1/2 cup Mooli/ Mullangi (Radish) - cut into small pieces,1/2 cup Potato (Aloo) - cut into small pieces,1 cup Brinjal (Baingan / Eggplant) - cut into big pieces,1/2 teaspoon Panch Phoran Masala,2-3 Dry Red Chillies,2 tablespoons Mustard oil - or vegetable oil,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Sugar - optional,1/2 teaspoon Turmeric powder (Haldi) ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: North East India Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Pui Shaager Chorchori Recipe, firstly we will wash the vegetables and the leaves well in water. Keep them aside. Heat mustard oil in a heavy bottomed pan on low heat. Once hot, add 1/2 teaspoon of panch phoran masala, followed by red chillies.After 30 seconds, add the pieces of pumpkin, radish, potato, eggplant and saute them well. Now add the spinach leaves to the vegetables and sprinkle some water for the vegetables to cook.You can also cook the pumpkin and potatoes in pressure cooker first for one whistle.Simultaneously, cook the rest of the vegetables in a kadai with water, add the spinach and cooked pumpkin and potato to this once done. To this add salt, turmeric powder and cumin powder. Cover and cook for 15 to 20 minutes till the vegetables are tender. The vegetables should be well cooked and tender. Stir the vegetables well and add a teaspoon of sugar (optional) and mix well.Break 2-3 whole green chillies and add to the Pui Shaager to spice up the dish a little.If the vegetable feels dry, add some water and cook. Once done, switch off the gas and serve hot.Serve Pui Shaager Chorchori along with Bengali Style Cholar Dal and Steamed Rice for your everyday meals. You can also serve Begun Bhaja along with this meal.