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Pui Shaag Chingri Chorchori (Malabar Spinach - Prawns Curry - Bengali Style)

Pui Shaag Chingri Chorchori (Malabar Spinach - Prawns Curry - Bengali Style)

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 3

  • 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

  • 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)

Directions

  • 01

    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.

  • 02

    Heat rest of the oil and temper with the panch phoron and asafoetida. Saute till it stops spluttering.

  • 03

    Then add the green chilies and ginger. Fry for a few seconds before adding all the chopped veggies. Saute till light brown.

  • 04

    Now add the chopped greens, salt, turmeric powder and cumin powder and saute, covered on low flame.

  • 05

    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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