Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pui shaag chingri chorchori (malabar spinach curry). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pui Shaag Chingri Chorchori (Malabar Spinach Curry) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Pui Shaag Chingri Chorchori (Malabar Spinach Curry) is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook pui shaag chingri chorchori (malabar spinach curry) using 17 ingredients and 10 steps. Here is how you can achieve that.
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The ingredients needed to make Pui Shaag Chingri Chorchori (Malabar Spinach Curry):
- Make ready 3-4 long stems of Pui Shaag / Malabar spinach
- Take 1/2 cup prawns, cleaned & deveined
- Get 1-2 long eggplant, cut lengthwise
- Take 8-10 broad beans, cut into half
- Prepare 1 med. radish, cut lengthwise
- Get 3 tbsp. mustard oil
- Get 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
- Get 1 dry red chilli
- Make ready 2 bay leaves
- Take 2 green chilies, slit
- Make ready 1 " ginger, grated
- Prepare 1/2 tsp. turmeric powder
- Make ready to taste salt
- Make ready 1 tsp. roasted coriander powder
- Take 1 tsp. roasted cumin powder
- Prepare 1 tbsp. mustard paste (kasundi)
- Prepare 1 tbsp. mustard oil
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Instructions to make Pui Shaag Chingri Chorchori (Malabar Spinach Curry):
- Wash the leaves well under running water and drain. Chop them along with the tender stems. Keep aside.
- Heat mustard oil in a pan & fry the prawns for a minute. Keep aside.
- Temper the same oil with panch phoron, bay leaves, red chilli & green chilli. Saute for a few seconds.
- Then add the chopped veggies,
- Followed by ginger & all the dry spices (except salt). Saute till light brown.
- Add the greens & salt. Mix well and cook, covered till half done.
- Add the fried prawns & cook till done & all the moisture has evaporated.
- Add the mustard paste mustard oil.
- Give it a stir and switch off the flame.
- Serve with hot steamed rice for a comfort Bong meal.
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