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Wash and chop the Malabar spinach. Chop potatoes, brinjal, pointed gourd, and jackfruit seeds into desired sizes. Prepare green chilies for paste and slitting.
Heat mustard oil in a pan. Add the bori (lentil dumplings) and fry until they turn golden brown, which takes about 30 seconds to 1 minute. Remove the fried bori and set aside.
In the same oil, add whole cumin, dry red chilies, and bay leaves. Fry for about 30 seconds until fragrant. Then, add the chopped potatoes, brinjal, pointed gourd, and jackfruit seeds. Stir-fry for 1 minute.
Add salt, turmeric powder, cumin powder, and red chili powder to the vegetables. Mix well to coat the vegetables evenly. Then, add the ginger and green chili paste and mix thoroughly.
Add the chopped Malabar spinach and the two slit green chilies to the pan. Cover the pan with a lid and cook for 4-5 minutes on medium heat, allowing the spinach to wilt and release its moisture.
Uncover the pan. Stir the vegetables, mashing some of them with the back of your spatula to create a slightly thicker, more integrated consistency. Add the previously fried bori and 1 teaspoon of sugar. Mix well and continue to cook, stirring occasionally, until the dish is well combined and the vegetables are tender and slightly mashed. Turn off the gas.
Transfer the Pui Shak Chorchori to a serving dish and serve hot with rice.
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