Shaak, meaning, leafy greens is the second course of a Bengali lunch meal (the first being teto, meaning bitters). Paat shaak is stir-fried jute leaves. The texture of jute leaves is a combination of slightly slimy and fibrous (kind of like mustard greens). This particular family recipe includes ripe pumpkin and potatoes for texture, but several other variations exist.
It is usually served with kashundi which is a Bengali fermented condiment, usually containing mustard.
Jute is a crop native to the Gangetic delta. Its importance in the Bengali culture and economy increased with the setting up of jute mills in the 1800s. These mills produce the yarn that is woven into gunny sacs or burlap. Even today 80% of the world's jute is cultivated in the Gangetic delta.
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