Baby Bjorn. He did get his feet wet several times when Lil A came out of the water and insisted on taking Tiny M there.
My little backyard veggie patch is doing OK this year. I haven't had many tomatoes though. I had one good batch and now I am waiting to get another.
But I haven't been lacking fresh and geen vegetables. Between Patel Brothers, Bombay Grocers, and the Farmer's Market I have been finding fresh greens and vegetables every week.
Pui shaak is a new find at Patel Brothers. I was so excited to get it especially when my parents were here because of the anticipation of learning a new recipe. And I was not disappointed.
I had Pui shaak-er chorchori, chingri diye. This chorchori can also be made niramish (without the chingri). Pui is a delicate green and melts nicely when it is cooked. It is also called Malabar climbing spinach and is used in all Asian cooking.
1/2 lb Pui shaak - cleaned and chopped
2 small carrots - cleaned and cubed, pumpkin or squash also works well
1 small eggplant - cut in cubes
1 1/2 potato - peeled and cut in cubes
1/4 cup shrimp cut in small pieces
2 green chillies
1 tspoon Panch Phoron
1/2 tspoon turmeric powder
4 tbspoon oil
Salt to taste
Pinch of sugar
1 tspoon mustard seeds
1 tspoon poppy seeds
Rub the shrimp/chingri with salt and turmeric powder and set it aside for 30 minutes. Heat 2 tbspoon oil and saute the chingri for 3-4 minutes. Set it aside.
Heat the rest of the oil in a pan and temper it with panch phoron and then add the green chillies. Add all the vegetables one by one along with Pui shaak. Stir and cover and let it cook on low medium heat. After a couple of minutes, add the turmeric powder. Then add the salt and sugar.
The shaak and the vegetables with start to release the water. Now add the mustard and poppy seed paste and cook for another 3-4 minutes. Open the lid, add the shrimp/chingri pieces, stir it together and let it cook with the lid for another 2-3 minutes.