Pui Shaak'er Ghonto - Malabar Spinach and Vegetable Stew

Pui Shaak'er Ghonto

I love the bright colours of the vegetables and spinach in this dish. It looks and is healthy and delicious! 

Dinner generally consists of a vegetable dish, followed by lentils and a main course of fish, meat or eggs. This vegetable stew would, therefore, be served as the first course or a side dish with rice or chapatis.

Ingredients

1 bundle pui shaak/Malabar spinach, chopped

1/4 pumpkin, cubed

3-4 red potatoes, cubed

1 globe eggplant, cubed

4 Tbsp. vegetable oil

1 tsp. fennel seeds

1 tsp. fennel powder

2 green chilies, minced

2 Tbsp. ginger paste

2-3 green chilies, slit

1 tsp. ghee (vegans use coconut oil)

salt to taste

Directions

1. Heat oil and sputter fennel seeds.
2. Add ginger paste, followed by pui stalks and minced chilies.
3. Stir-fry over medium-high heat until stalks soften.
4. Add fennel powder, pumpkin, potatoes, eggplant and salt to taste.
5. Cover and simmer until vegetables are cooked.
6. Add spinach leaves and green chilies, stir well and simmer until spinach leaves are cooked.
7. Adjust salt to taste and garnish with ghee/coconut oil and slit green chilies.

Serve with steamed rice or chapatis.