Bhapa Pui Shak | পুুই শাক ভাপা
This bhapa pui shak recipe is a classic Bengali vegetarian dish made using pui shak or malabar spinach and steaming it with freshly grated coconut. Simple recipes like this bhapa pui shak need just 4 ingredients to give us easy-to-cook meals.
Servings 2 People
Equipment
- Mixing Bowl
- Stove Top
- Stainless Steel Container
- Heavy bottom Non-stick Pan
Ingredients
- 500 gms Pui Shak or Malabar Spinach Finely Chopped
- Salt to Taste
- 1/4 cup Grated Coconut
- 1 Green Chili Finely Chopped
- 2 tbsp Mustard Oil
- 2 tbsp Mustard seed paste or Kasundi
Instructions
- Step 1: Prep the pui shaak – Pluck the leaves and separate them from the stalks. Store the stalks for pui shak chorchori recipe.500 gms Pui Shak or Malabar Spinach
- Wash the pui saag leaves 2-3 times to remove any dust or sand sticking to the leaves. Drain the water completely before finely chopping them.
- Step 2: Mix the ingredients - Take a mixing bowl and put the finely chopped pui shak in it. Add the grated coconut to it. Season with salt as per taste.Salt to Taste, 1/4 cup Grated Coconut, 2 tbsp Mustard seed paste or Kasundi
- Step 3: Cook the shaak - Pour the pui saag mix into a stainless steel container. Top it with sliced green chilies and a slight drizzle of mustard oil. Close the lid of the box and place it in a steamer. Allow it to steam for 10–12 minutes before removing it from the heat.1 Green Chili, 2 tbsp Mustard Oil
- If you do not have a steamer, then you can use a pressure cooker (without the whistle) or an electric rice cooker for the same.
- Step 4: Adjust and finish - Once done, take the box out and check if the pui shak or malabar spinach has softened completely and cooked thoroughly. In case you find excessive water, pour the cooked shaak out in a pan and stir it for a minute or two to dry out the excess water. Finish with a slight drizzle of mustard oil or a dash of kasundi for an extra kick.