I have to do the Fridge Cleanup this weekend and it reminded me to post about an easy all forgiving vegetarian recipe. I have posted some salad dishes earlier for those who like other vegetarian dishes.
My friend, Anju, has a nice little balcony garden. When I visited her house for the first time, she showed me around to make me feel welcome and comfortable. Among other things I was struck by a big rambling trail of Malabar Spinach also called “slippery spinach”. It brought back memories of chorchori which is a favorite mix veg dish in many households of Bengal where this green vegetable is called Pui Saag.
She said- take some and that made me strangely very happy. I immediately thought- how silly. I could buy it from the local market. But I was touched by her kindness, and I also cherished the little garden she had created. I have struggled to grow plants myself- so I know how difficult it is for some people with black thumbs. My frequent travels and house shifting has not helped matters. 😛
I forgot the first time but I went over to pick it later another day. She also shared some seeds with me and said- Just put them in the soil.
Fridge Cleanup- With Bits and Pieces
The beauty of chorchori and why I love it so much is that it uses up many little bits and pieces of vegetables which maybe half used. Like, what do you do with cauliflower stems? Or perhaps little bits of pumpkin left after you have made 1 dish. Every other week when I would try to clean up my fridge, some half-forgotten little part of a radish, some forlorn broad beans or brinjal would turn up. 🙂 By themselves they are not that appetizing to be honest. But sometimes when you throw them together with a bit of greens- it turns out to be a tasty side dish with Rice and Dal (staples in many parts of India).
For Malabar Spinach in particular, many find the slippery texture unappealing, and it has a kind of earthy herbal smell which might be weird for those who haven’t tried it before. But it is fiber and nutrient (mineral) rich -great for the gut. Cooking it with a bit of herbs, spices and aromatic fats helps. By itself it may be quite tasteless hence the other veggies are added for the flavor.
For this Malabar Spinach dish, we prep with careful washing and separating the leaves from the stems. Then the two are chopped and kept aside. Water is drained and let it dry a bit before cooking.
Mixed vegetable side dishes are not uncommon. One grows tired of the same dish eaten every day. Again, this is strictly my personal opinion. There are many who prefer to eat the same thing every day. I am speaking as a foodie and someone who loves to experiment and explore. Sometimes we taste something good and usually that happy memory stays with us. That helps us get inspired to recreate. I hope this little recipe does the same for some of you.
Fridge Cleanup- Bits of Memories
Growing up cleaning the fridge used to be my job. My mother would remind me its time and usually I did it happily. I always found the confusion around the disorganized kitchen hard to handle. I found a hack of mixing a bit of vinegar or lime in water first to take out the crusty bits of messy things. It also apparently helped to get rid of ants and other creepy crawlies which were likely to be attracted. My mother was amused by my narrating this proudly- but she let me do whatever. She was only too happy that I was getting the job done. 😉 It was pointless assigning chores to my brother who would always run away pretending he had some other work to do.
Of course, times have changed. We have help now and better cleaning products to do the job. I laughed at the recollection of how as a teenager I had actually yelled at my mother for letting my brother go lightly. I would always end up with the chores while he would be having fun outside. Later the usual excuse was, “Oops I forgot!”
As I prepped the veggies for the chorchori and cleaned up the counter, this reminded me to get some fresh kitchen wipes. (Oops! I forgot). 🙂 I could order it online but thought a walk around the corner to the local supermarket for fresh air would be nice.
Fridge Cleanup- Finding that bottle of ghee and garam masala
I use Bay leaf and “paanch phoron” (five spice) which is a common spice used in Bengal for tempering the oil. Many other recipes of chorchori use only nigella seeds (kalo jeere or kalounji). For me the dish amps up a bit with ghee and garam masala added as a final touch.
I don’t use ghee too often for regular everyday cooking. So, I had to hunt for it. Was lying in a corner of the fridge. Yayyy- found it! Another quick search revealed the home-made garam masala which I had kept lovingly. Again, I use this sparingly, but I prefer the home-made version. Trouble is that the recipes usually call for 1 tsp or a pinch of it (has a strong potent fragrance). And these spices may lose their strength or spoil over time. Storing some of them in the freezer helps (if you have the space). 🙂
My version of the garam masala is simple- cloves, cinnamon and green cardamom (in roughly equal amounts) ground in a dry mixer. Every home chef and kitchen have their own version. And there are always store-bought versions which have a different taste/smell. But works too.
Fridge Cleanup- A reminder
After I cooked and enjoyed the pui chorchori for lunch, I remembered that I had told Anju that I would make some. We don’t get to catch up so often now. She has joined a new workplace, and I am in the midst of house hunting/shifting (always stressful). Some apps and websites help. But it’s a maze out there to be honest.
A reminder to self, I have to share the Malabar Spinach (pui chorchori) with shrimps with her and our other common friend Nithya, soon. I am also happy that the seeds she gave me have finally sprung up into little saplings. Not sure if they will grow bigger or stronger. But I smile at the memory of a sudden inspiration from a few seeds picked up from the floor of her balcony. I see them now showing a different form altogether. I might still have hope for being a “plant mamma” someday. 😀
Footnote
I love reading though the habit has waned over the years with busier lives and our collective attention deficit syndrome. In my library are a few travelogues and cookbooks which I often turn to while looking for some inspiration. Some recipe books are easier to follow with quick instructions and descriptions. While others give a lively anecdote or tale alongside. I find both have their places and I enjoy both. (Most often cleaning up the fridge and pantry help to unearth lost pieces and half-forgotten ingredients, spices or sauces which are crying out for a little creative cooking.)
I share here a book which I have flipped through at times when revisiting my culinary roots and whenever I get a bit homesick.
There is a section on monsoon vegetables with a little line on “dhenki shak” in page 63. Wonder what that is…I have perhaps never tasted it! So many things to try and places to visit in life and sometimes you realize you have missed things in your own backyard. Reminds me that I ought to book my flight tickets for visiting home. I often use Indigo Airlines but it’s always useful to check out deals on other sites as well. 🙂
Here’s a fun short video of cooking the dish for those who like a little visual demonstration and for others who prefer written recipes- I have shared it below.
1. All vegetables added are what I had as leftovers in the fridge. Can mix other local veggies too such as broad beans, ridge gourd, cauliflower stems, etc.
2. Some versions of the chorchori add a paste of mustard and coconut on top for a richer flavor.
3. Fried Shrimps may be added towards the end (2 mins before switching off) for a non-vegetarian version of the same dish.
Malabar Spinach (Pui Saag) Chorchori
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Ingredients
Instructions
Notes
