Malabar Spinach & Eggplant Recipe – Authentic Indian Pui Shaak Fry

Last Updated on 2 months by Neha Deshmukh

Malabar Spinach & Eggplant Recipe – Authentic Indian Pui Shaak Fry

Introduction

Oh, Pui Shaak! This dish instantly transports me back to my grandmother’s kitchen. The aroma of the spices sizzling in oil, the gentle wilting of the spinach… it’s pure comfort food. I first made this when I was trying to recreate her flavors, and honestly, it took a few tries to get it just right! But now, I’m so excited to share this authentic Malabar Spinach & Eggplant Fry with you. It’s a simple, flavorful dish that’s perfect as a side or even a light meal.

Why You’ll Love This Recipe

This Pui Shaak recipe is a winner for so many reasons. It’s quick – ready in about 30 minutes! – and uses easily accessible ingredients (though Malabar spinach might take a little searching, don’t worry, I’ll help with that!). The combination of earthy eggplant, slightly tangy spinach, and a warm spice blend is just divine. Plus, it’s naturally gluten-free and can easily be made vegan.

Ingredients

Here’s what you’ll need to make this delicious Pui Shaak fry:

• 2 lb Pui Shaak (Malabar spinach)
• 1 medium eggplant
• 0.5 big russet potato
• 2 tablespoons oil
• 1 teaspoon nigella seeds (kalonji)
• 0.5 teaspoon cumin seeds
• 2 bay leaves
• 2 dry red chilies
• Salt to taste
• 0.5 teaspoon sugar
• 0.25 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 0.5 teaspoon fennel powder
• 0.5 teaspoon coriander powder
• 2 green chilies
• 2 teaspoons ghee (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Malabar Spinach (Pui Shaak) – Varieties & Benefits: There are a couple of varieties – one with smaller leaves and one with larger. Both work beautifully! Pui Shaak is packed with iron and vitamins, making it a super healthy choice.
• Eggplant – Choosing the Right Type: I prefer using the Indian variety of eggplant for this, but any medium-sized eggplant will do. Look for one that feels firm and heavy for its size.
• Unique Spice Blend – Cumin, Fennel & Nigella Seeds: This spice combination is what gives this dish its signature flavor. Don’t skip the nigella seeds – they add a lovely, slightly smoky note.

Regional Variations – Exploring Different Pui Shaak Preparations

Pui Shaak is cooked in so many different ways across India! In some regions, it’s cooked with lentils, while others add a touch of coconut. In Bengal, you’ll find it often paired with fish. This particular recipe is a dry fry, common in many households, and focuses on letting the natural flavors of the vegetables and spices shine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean the Malabar spinach. Trim off the leaves and wash them thoroughly, along with the stems.
2. Slice the eggplant into small wedges. Place in a colander, sprinkle with salt and turmeric, and let it sit for about 15 minutes. This helps soften it and remove any bitterness.
3. Cut the Malabar spinach stems into 1-inch pieces and peel off the outer skin. Slice the thicker stems lengthwise – this helps them cook evenly. Roughly chop the leaves and set aside.
4. Heat the oil in a heavy skillet or wok. Once hot, add the cumin seeds, nigella seeds, bay leaves, and dry red chilies. Let them sizzle for about a minute until fragrant.
5. Add the diced potatoes, sprinkle with salt and turmeric, and sauté for 2 minutes.
6. Now, add the eggplant and cook for another 2 minutes.
7. Scatter the prepared spinach stems into the skillet and fry for 2 minutes.
8. Mix in the cumin powder, fennel powder, and coriander powder. Cook for another 2 minutes, stirring constantly to prevent burning.
9. Add the chopped spinach leaves, cover the pan, and simmer for 3 minutes until the leaves wilt and release their moisture.
10. Uncover, season with salt and sugar. Add the slit green chilies if you like a bit of extra spice.
11. Simmer uncovered for 5 minutes, stirring occasionally. Finally, stir in the ghee (if using) before serving.

Expert Tips

A few little secrets to make this Pui Shaak truly special:

• Achieving the Perfect Texture: You want the eggplant and potatoes to be tender, but not mushy. Keep an eye on them and adjust the cooking time accordingly.
• Preventing Discoloration of Spinach: Spinach can sometimes turn a bit dull when cooked. Adding a pinch of sugar helps retain its vibrant green color.
• Balancing Spice Levels: Feel free to adjust the number of green chilies to your liking.

Variations

Let’s get creative!

• Vegan Adaptation: Simply skip the ghee – the dish is delicious without it!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chilies for a milder flavor. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptation – Navratri/Fasting Friendly Version: Omit the potatoes and use a fasting-friendly oil like sunflower oil.

Serving Suggestions

This Pui Shaak is fantastic served with a simple dal (lentil soup) and roti (Indian flatbread). It also pairs well with rice and a side of yogurt. My family loves it with a dollop of homemade mango chutney!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is Malabar Spinach and where can I find it? Malabar spinach is a leafy green vegetable native to South India. You can often find it at Indian grocery stores or Asian markets. Sometimes it’s labeled as “Ceylon Spinach.”
• Can I use another type of spinach if I can’t find Malabar Spinach? While it won’t be quite the same, you can substitute with regular spinach or even kale in a pinch. The flavor profile will be different, but still tasty.
• How do I know when the eggplant is cooked through? The eggplant should be soft and easily pierced with a fork.
• What does nigella seeds (kalonji) taste like and can I substitute it? Nigella seeds have a slightly peppery, onion-like flavor. If you can’t find them, you can substitute with a pinch of black sesame seeds, but it won’t have the same unique flavor.
• How can I make this dish ahead of time? You can chop the vegetables and prepare the spice blend ahead of time. Store them separately in the refrigerator and then cook the dish when you’re ready to serve.