There are few dishes which are very popular in bengal. One of it is given here. As i love to experiment with typical reciepe to present with a different aroma, I give it bit of south-indian flavour by adding very less quantity of coconut in the masala paste itself, which brings a good aroma and 'posto dana'/'khaskhas' in order to make it bit crisp.
1.Take "kochur saag" cut into pieces of 2" each , thoroughly washed n put them in a pressure cooker adding a pinch of salt and quarter cup of water. Close the lid and Steam cook fr sometime. Put off the gas before it starts whistle, cause it is very tender n could be overcooked otherwise.
Drain the excess water from it n keep it aside.
2. Prepare a mixture of few ingredients. Mustard seed 1 spoon, postodana 1/2 spoon, 1 /2 or 3 green chilis as per your taste (if yu dont like hot taste yu may just choose green chilli which are less hot. Just add 1 to bring the flavour). And the grated coconut 2 tablespoon. I personally prefer to grind masala in 'Shil-batti' instead of grind it in grinder.
3. Add a spoonful of mustard oil in a pan, add a pinch of kaloungi/kala jeera as tadka OR a pinch of sarson /mustard seed(optional).
Now add the masala paste, 1/4 of termaric powder, a pinch of lal-mirch powder n salt... [[ if yu are frm west bengal n like sweet taste in vegetables, just add a pinch of sugar in it. This is optional as ppl frm other states or taste may not like it :-) ]] and stir fry untill it leaves the oil.
4.Add the cooked 'kochur saag' in it. Let the flavour of the masala paste get well mixed in it while yu cook it further n dry the remaining water frm it. Your dish is ready to serve :-)
Yu may garnish it with grated coconut if yu like.
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