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