Pui Shaag Chingri Chorchori (Malabar Spinach Curry)
Pui Shaag Chingri Chorchori (Malabar Spinach Curry)

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pui shaag chingri chorchori (malabar spinach curry). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pui Shaag Chingri Chorchori (Malabar Spinach Curry) is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Pui Shaag Chingri Chorchori (Malabar Spinach Curry) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have pui shaag chingri chorchori (malabar spinach curry) using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pui Shaag Chingri Chorchori (Malabar Spinach Curry):
  1. Take 3-4 long stems of Pui Shaag / Malabar spinach
  2. Prepare 1/2 cup prawns, cleaned & deveined
  3. Make ready 1-2 long eggplant, cut lengthwise
  4. Prepare 8-10 broad beans, cut into half
  5. Make ready 1 med. radish, cut lengthwise
  6. Prepare 3 tbsp. mustard oil
  7. Take 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
  8. Get 1 dry red chilli
  9. Prepare 2 bay leaves
  10. Prepare 2 green chilies, slit
  11. Make ready 1 " ginger, grated
  12. Make ready 1/2 tsp. turmeric powder
  13. Get to taste salt
  14. Prepare 1 tsp. roasted coriander powder
  15. Make ready 1 tsp. roasted cumin powder
  16. Prepare 1 tbsp. mustard paste (kasundi)
  17. Take 1 tbsp. mustard oil
Steps to make Pui Shaag Chingri Chorchori (Malabar Spinach Curry):
  1. Wash the leaves well under running water and drain. Chop them along with the tender stems. Keep aside.
  2. Heat mustard oil in a pan & fry the prawns for a minute. Keep aside.
  3. Temper the same oil with panch phoron, bay leaves, red chilli & green chilli. Saute for a few seconds.
  4. Then add the chopped veggies,
  5. Followed by ginger & all the dry spices (except salt). Saute till light brown.
  6. Add the greens & salt. Mix well and cook, covered till half done.
  7. Add the fried prawns & cook till done & all the moisture has evaporated.
  8. Add the mustard paste mustard oil.
  9. Give it a stir and switch off the flame.
  10. Serve with hot steamed rice for a comfort Bong meal.

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