{"id":6340,"date":"2009-05-16T10:36:38","date_gmt":"2009-05-16T17:36:38","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=6340"},"modified":"2009-05-16T10:37:34","modified_gmt":"2009-05-16T17:37:34","slug":"stir-fried-pui-with-poppy-seeds","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/indian\/curries\/dry\/stir-fried-pui-with-poppy-seeds\/","title":{"rendered":"Stir Fried “Pui” with Poppy Seeds"},"content":{"rendered":"


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\n\"pui-2\"
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\nPui\/Poi\/Pohi\/Valch<\/strong>i or the Ceylon Spinach\/Malabar Spinach<\/strong> are all but different names for this leafy Spinach like Green “fast-growing, soft-stemmed vine, reaching 10 m in length. Its thick, semi-succulent<\/span>, heart-shaped leaves have a mild flavour and mucilaginous<\/span> texture<\/em>.” (Wiki<\/a>). The Scientific name for the Pui is Basella alba. <\/em>You can read more about it in the Herb Society of America.<\/a><\/p>\n

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I had been having a steady supply of the mentioned greens all of last year from a dear friend of ours, who happens to grow almost everything in his back yard. What I did was take some of the unused stiff stalks & planted them in a pot indoors (This year they have been planted outside). They have been growing wild creeping & crawling into nook & corners & looking pretty too! The leaves, stalks & the seeds can all be cooked. Tear off the leaves, break the pliable stalks. The seeds are soft but slightly crunchy – slightly nutty while they are green & pink, however they turn really hard when they are ripe & purple. Discard these or sow them in the veggie patch. The greens can be washed chopped & frozen for later use.<\/p>\n

\"pui-6\"<\/p>\n

In the Eastern regions (Bengal & Assam) of India, Pui Saag (saag=any edible leafy greens<\/em>)<\/strong> are cooked with a lot of other vegetables in to a dish called “chorchori”<\/strong> (dry fry where the vegetables remain distinct<\/em>) or “Ghonto”<\/strong> (almost same as the chorchori but this one is stirred a lot while cooking<\/em>) , or they are blended into a very unique combination of the greens, variety of vegetables & shrimp, called Pui Chingri<\/strong> (chingri = shrimp<\/em>).<\/p>\n

What I have done is a very simple recipe that my mom & my grandmom would make. It is a\u00a0 stir fry with a lot of flavor of garlic, almost caramelized onions and a sprinkle of poppy seeds.
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\n\"pui-11\"
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Ingredients:<\/strong><\/em><\/p>\n

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  1. 4.5 Cups Lightly packed Pui Greens, chopped into thin ribbons
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  2. 3 Cloves of Garlic, chopped
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  3. 1 Medium sized Onion, sliced<\/strong><\/li>\n
  4. 2 Hot Green Chilli Peppers
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  5. 2 Tablespoons White Poppy Seeds\/Khus Khus (this one adds a slight crunch)
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  6. 3 Tablespoons oil<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/em><\/p>\n

    Add Oil in a flat pan\/skillet. Add the chopped garlic & heat the oil. Allow the garlic to heat with the oil, this allows the flavor of the garlic to be infused in the oil.<\/p>\n

    When the oil heats up, you will see the garlic sizzle. Do not let them turn brown. Add the Onions & the Green Hot Pepper. When the Onions are soft & translucent & start to caramelize & turn brown, add the Pui Greens.<\/p>\n

    The greens will release a lot of water. Cook till the water evaporates & the color changes from the bright green to dark green.<\/p>\n

    When most of the water evaporates, increase the heat & Stir Fry till all the water dries off, & you hear the sizzle.<\/p>\n

    Sprinkle the poppy seeds on the top & toss to combine.<\/p>\n

    Serve warm.<\/p><\/blockquote>\n

    \"pui-3\"<\/p>\n

    Home grown & cooked, this goes to the HOTM<\/a> hosted by Michelle<\/a> of the Accidental Scientist. The theme this time is The Locavore.
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    \nRelated Posts:<\/strong><\/p>\n

    Bitter Melon & Potato Stir Fry with Poppy Seeds<\/a><\/em><\/strong><\/p>\n

    Simply Seasoned Red Lentils – A Taste of Home<\/a><\/em><\/strong><\/p>\n

    Dum Aloo: Potatoes Simmered in Spices & Coconut Milk<\/a><\/em><\/strong><\/p>\n


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