Puroi Xaak Bhaji | Stir Fried Malabar Spinach

 Malabar spinach is known as puroi xaak in Assamese and pui shaak in Bengali. Malabar spinach is also known as basella alba, which is a vine with sort stems and thick heart shaped leaves. There are two varieties of malabar spinach - green and red. Malabar spinach is rich in vitamin A and C, iron and calcium. 

The one that I am using in this recipe has green leaves with reddish purple stems. The stems of Malabar spinach is soft and hence are used as a vegetable together with its leaves.

Puroi Xaak Bhaji | Stir Fried Malabar Spinach 

INGREDIENTS:

• 1 bunch of malabar spinach 
• 1 potato 
• 1 eggplant or brinjal 
•  2 green chillies, chopped
• 1 onion, chopped 
• 1/2 tsp turmeric powder 
•  2 tbsp mustard oil
• salt to taste

METHOD:

1. Wash malabar spinach leaves with stems under running water.
2. With the help of a sharp knife gently remove the thorns.
3. Roughly chop the leaves and cut the stems in 2" long.
4. Peel potato and cut into pieces. Keep aside 
5. Wash brinjal and cut into pieces. Keep aside. 
6. In a pan heat oil. Add chopped onions. When crackling add turmeric powder. 
7. Add potato pieces and malabar spinach stems. Fry for 4-6 minutes.
8. Add chopped green chillies, chopped malabar spinach leaves and chopped brinjal. 
9. Add salt.
10. Cook till potatoes and malabar spinach stems become soft and tender by covering the pan in low heat.
11. Remove from heat.
12. Serve as a side dish with steamed rice.