Pui data Alu Begun Shorshe diye / Malabar spinach stalks cooked in mustard paste with potatoes and brinjals

 Recently, when I was visiting the other side of the family in Rajasthan, the lady who helps out in the house came up to me one day and asked when will I be going back. Taken aback, I asked why did she want to know.
All she said was to inform her a day before I left.
This lady is a Bengali and loves me to no end.
The moment she sees me, she turns all chirpy, smiling and joyous. Father-in-law says a drastic change comes over her.
It is not that I chat with her all the while. On the contrary I hardly talk to her except for once in a while.
All I do is smile at her ask about her welfare.
And take care that she is not burdened with any extra work due to our visit. And make sure that she gets whatever food is cooked at home .... fresh ... and whatever snacks and sweets we get home.

She on the other hand, like a child, would insist that I make her tea. Everyday.
I have no idea why.
I make the worst tea in the world. Even I cannot drink tea made by my own self. And so stay away from making tea for anybody at all. That is one job that B fulfills beautifully ... if we have guests it is B who makes tea.
But for this lady, it has to be me.
I love the fact that she knows I make the most terrible tea ever, and still insists that I make it for her.

So I was a little taken aback at her blunt question.
And forgot about it.
The day we were about to leave for our journey back, she came up to me and handed me a huge bag, saying "Eta tomar jonne Boudi."
I started to protest at her gifting me something when I looked in and found the freshest and most gorgeous of Pui looking up at me!
Shiny, fresh green leaves and with the juiciest of stalks.
I was so overjoyed that I hugged her.

She knew I loved Pui and had remembered!
I was so touched.

After reaching home, I immediately stocked my freezer with fish and used the Pui in every possible way known to me. The leaves were so fresh that I even boiled them and added just Kasundi and devoured with plain rice.
This medley I made because I had some potatoes and brinjals lying around. Had some mustard paste in the freezer ... so added a couple of cubes. And voila!
A veggie dish was ready in no time for lunch.

Sharing this with you today in this quick post.

Need :

Pui data / Malabar spinach stalks - cleaned and cut into small sizes
Potatoes - cut into thick strips
Brinjals - cut into thick strips
Onion - cut into slices
Green chillies - slit
Mustard paste
Kalo jeere / Nigella seeds - a little
Haldi / Turmeric powder
Salt
Sugar
Mustard oil- to cook

 How to :

Heat the oil in a wok / kadai.

Add the Nigella seeds and the green chillies.

Add all the vegetables and stir well.

Add turmeric powder + salt. Cover and cook till vegetables are done.

Remove cover, add the mustard paste and a little water, if needed, and mix well.

Add a little sugar, cover and cook till everything dries up.

Serve hot on the side with rice and dal.

Here is a shot of my lunch plate that late autumn afternoon.

Enjoy!!