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