Description

Pui Shak (also known as Malabar Spinach) is a leafy green vegetable that is commonly used in South Asian, particularly Bengali cuisine. It has thick, tender, and slightly succulent leaves with a mild, slightly peppery flavor. The plant is known for its ability to grow in tropical climates and is often used in both cooked and raw preparations. Here are two types or descriptions of Pui Shak:

Fresh Pui Shak (Raw – KG)

• Description: Fresh Pui Shak consists of vibrant green, heart-shaped leaves with a smooth texture. The stems are fleshy and slightly red or purple in color, adding a touch of color to the dish. The leaves are thick and succulent, with a mild, spinach-like taste, and a slightly peppery flavor when raw. It is often harvested while the leaves are young and tender to ensure maximum flavor and texture.

• Uses: Fresh Pui Shak is widely used in curries, stews, and vegetable stir-fries. In Bengali cuisine, it is commonly used to make Pui Shak Dal, where the leaves are cooked with lentils and seasoned with spices like mustard seeds, turmeric, and garam masala. The leaves can also be sautéed with garlic and spices or used in rice dishes like Pui Shak Pulao. Additionally, Pui Shak is used to make soups and stir-fried vegetables and can be added to egg curries for extra flavor.