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Preparation Time : 10
Cook Time : 15
Total Time : 25
3-4 long stems of Pui Shaag / Malabar spinach
1/2 cup prawns, cleaned & deveined
1 long eggplant, cubed
1 potato, cubed
1 cup red pumpkin, cubed
8-10 broad beans, cut into half
1 small radish, cubed
3 tbsp. mustard oil
1 tsp. panch phoron
1/4 tsp. asafoetida
2-3 green chilies, slit
1/2 tsp. turmeric powder
1 tsp. salt or to taste
1 tsp. cumin powder
1 tbsp. mustard paste (kasundi)
1 tbsp. mustard oil (opt)
Wash the leaves well under running water and drain. Chop them along with the tender stems. keep aside. Heat 1 tbsp. oil and fry the prawns for a minute. Keep aside.
Heat rest of the oil and temper with the panch phoron and asafoetida. Saute till it stops spluttering.
Then add the green chilies and ginger. Fry for a few seconds before adding all the chopped veggies. Saute till light brown.
Now add the chopped greens, salt, turmeric powder and cumin powder and saute, covered on low flame.
Halfway through, add the fried prawns and continue to cook till all the veggies are soft. When done, add the mustard paste and mustard oil. Give it a stir and serve with hot steamed rice.
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