I think it would not be a hyperbole if I remarked that all cooks, amateur or professional, have an unabashed bias towards certain ingredients and a disdainful antipathy against some others.
And for Grandma, greens were her undisputed favorites. She adored her greens.
Spinach with a melange of vegetables and crushed bodis (dried lentil dumplings)
Cauliflower greens stir-fried with just a touch of kalonji.
Radish greens with shrimps.
Laal shaak (Amaranth leaves) paired with freshwater fish. Or just poppy seeds and toasted peanuts.
Pumpkin leaves rolled with mourola maach (anchovies), dipped into batter and deep-fried.
The list could effortlessly run into pages.
However if I were indeed persuaded to choose one green from the enchanting treasure trove of Grandma’s recipes, it would undoubtedly be her pui shaak ones.
Cooked with ilish maachher matha (Hilsa head) or the just as delectable vegetarian counterpart, cooked with a medley of vegetables.
Here’s the recipe of pui shaak er chorchori, the vegetarian version, unpretentious and earthy yet finger-licking delicious !!