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We hope you got insight from reading it, now let’s go back to pui shaag chingri chorchori (malabar spinach curry) recipe. You can cook pui shaag chingri chorchori (malabar spinach curry) using 17 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Pui Shaag Chingri Chorchori (Malabar Spinach Curry):
- Take 3-4 long stems of Pui Shaag / Malabar spinach
- Prepare 1/2 cup prawns, cleaned & deveined
- You need 1-2 long eggplant, cut lengthwise
- Provide 8-10 broad beans, cut into half
- Prepare 1 med. radish, cut lengthwise
- Prepare 3 tbsp. mustard oil
- Get 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
- Prepare 1 dry red chilli
- Take 2 bay leaves
- Provide 2 green chilies, slit
- Prepare 1 " ginger, grated
- Use 1/2 tsp. turmeric powder
- Use to taste salt
- Get 1 tsp. roasted coriander powder
- Provide 1 tsp. roasted cumin powder
- Take 1 tbsp. mustard paste (kasundi)
- You need 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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