“Kolmi Saak/Saag” or water spinach is very common leafy vegetables cooked in Bengali Homes. It is available in abundance everywhere. It is mostly grown in the ponds in villages. Summer and Monsoon is the season when it is mostly available in vegetable market. Today I’ll be sharing with you the recipe that is mostly cooked in my home …. Kolmi Saaker Chorchori or Water Spinach Curry with Vegetables. It is very easy preparation cooked with vegetables. It is a stir fry of vegetables with water spinach and sundried lentil dumplings. As I have mentioned before the word ‘Chorchori’ comes from the word ‘Charred’. When this dish is cooked you get charred sound at the end of the cooking and at the same time you get to know that ‘Chorchori’ is cooked. If you are ‘Chorchori’ lover like me you can try ‘Bagan Chorchori’ or ‘Lau Palong Saaker Chorchori’ too.
Ingredients to serve 4-6
- Kolmi Saak or Water Spinach – 1 Bunch
- Plantain – 1 (Cut into big pieces)
- Potato – 1 Medium (Cut into thick strips)
- Egg Plant – 1 (Cut into big chunks)
- Ridge Gourd – 1 (Cut into big chunks)
- Bori or Vadi – 8-10 (Sundried lentil dumplings)
- Panch Foran or Bengal Five Spices – ½ tsp
- Dried Red Chilli – 2
- Ginger Paste – ½ tsp
- Cumin Powder – 1 tsp
- Coriander Powder – ½ tsp
- Turmeric Powder – ½ tsp
- Salt – To Taste
- Mustard Oil – ¼ cup
- Wash the water spinach under running water then soak them in water for some times.
- Chop the leafs and stems in 2” long pieces. Chop other vegetables too.
- Heat oil in a kadai and fry the boris. Keep them aside.
- Temper the same oil with panch foran and dry red chilli.
- Add potato pieces and plantain pieces. Sauté for few minutes.
- Now add eggplant and again sauté for few minutes.
- Now add chopped ridge gourd and all the spice powder and ginger paste. Sauté till oil separates.
- Now add chopped water spinach and mix very well. Sauté for another few minutes. When water starts to release add fried bori. Cover and cook till all vegetables are done. Keep the heat on low. You need not to add water.
- Remove cover and stir till all water dries up. Serve with ‘Toker Dal or Aam Dal‘ or any other lentil soup along with steamed rice.