👨‍🍳 Instructions

1. 1

   Wash the Pui Shak thoroughly and chop it roughly. Ensure the stems are tender enough to be cooked; if they are tough, discard them or chop them very finely.

   💡 Tip: Malabar spinach wilts down significantly, so start with a generous amount.
2. 2

   Heat mustard oil in a wok or a large pan over medium-high heat. Mustard oil imparts a distinct flavor to the dish.

   💡 Tip: Ensure the oil is heated sufficiently before adding tempering ingredients.
3. 3

   Add the nigella seeds and dried red chilies to the hot oil. Let them splutter and turn fragrant, about 30 seconds.

   💡 Tip: Be careful not to burn the chilies.
4. 4

   Add the thinly sliced garlic and sauté until it turns golden brown and aromatic.

   💡 Tip: Golden brown garlic adds a nutty flavor; avoid burning it.
5. 5

   Add the chopped Pui Shak to the pan. Stir well to coat the greens with the flavored oil.

   💡 Tip: Add the greens in batches if your pan is not large enough.
6. 6

   Add salt to taste. If the spinach seems dry and you want it to cook faster, sprinkle 2-3 tablespoons of water. Cover the pan and cook for about 5-7 minutes, or until the spinach is wilted and tender.

   💡 Tip: Pui Shak releases its own water, so be cautious when adding extra liquid.
7. 7

   Uncover and stir-fry for another 2-3 minutes to allow any excess moisture to evaporate. The bhaji should be tender but not mushy.

   💡 Tip: Overcooking will make the greens lose their vibrant color and nutrients.
8. 8

   Serve hot as a side dish with rice and dal, or with roti.

   💡 Tip: This dish is best enjoyed fresh.