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The ingredients needed to cook Pui Shaag Chingri Chorchori (Malabar Spinach Curry):
- Use 3-4 long stems of Pui Shaag / Malabar spinach
- Take 1/2 cup prawns, cleaned & deveined
- You need 1-2 long eggplant, cut lengthwise
- Provide 8-10 broad beans, cut into half
- Provide 1 med. radish, cut lengthwise
- Get 3 tbsp. mustard oil
- You need 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
- Prepare 1 dry red chilli
- Get 2 bay leaves
- Get 2 green chilies, slit
- Use 1 " ginger, grated
- Prepare 1/2 tsp. turmeric powder
- Get to taste salt
- Provide 1 tsp. roasted coriander powder
- Use 1 tsp. roasted cumin powder
- Take 1 tbsp. mustard paste (kasundi)
- Use 1 tbsp. mustard oil
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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