The other day I published the recipe of Amaranth (note saag নটে শাক) with Poppy seed (http://www.bongcook.com/2011/12/note-saag-posto-amaranth-with-poppy.html). I had some left over amaranth and made a vegetable medley with it ( পাঁচ মেশালি চর্চরী panch mesali chorchori).
I used to have this as a kid when I visited our ancestral home. My boro-pishi (dad’s elder sister) used to make it. She never cooked it without shrimps. She’d let note-saag rot and feed them to the cattle in the house but still not make it, if there were no shrimps in the house. However, today recipe I have is a variant without shrimps, feel free to add it.
- Note saag - 500gms(only leaves and soft stems need to be taken)
- Pumpkin – 100 gm।
- Potato - 1 medium sized
- Eggplant - 1 medium
- Green chilie 3,4
- Paanch phoron - 2 tsp.
- Turmeric powder - 1 tsp.
- Coriander powder - 1 tsp.
- Cumin powder - 1 tsp.
- Dry red chilies – 2-3
- Garlic - 2,3 cloves crushed
As soon as you start getting the aroma add the cut vegetables. The harder vegetables first followed by the softer ones, this ensures all the vegetables cook evenly.
Add turmeric powder, coriander powder and cumin powder to it. Mix it well. Now add the green leaves along with salt and sugar.
Stir occasionally. Once the vegetables are done, cook it uncovered on high heat till all the water dries up. By this time all the vegetables should be mushy. End it up with a spoon full of mustard oil and green chilies.
Enjoy with steaming hot rice.
NOTE: In case you want to add shrimps, fry them (use the oil for the rest of the cooking) and add the shrimps at the very end. Then cook for 5 more minutes.