Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive 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 bit tasty. This will be really delicious.
Here is the recipe of Pui Shak/Malabar Spinach with Prawn. Others Cooking Kachhe Kolar curry = https Beautiful Malabar Spinach Seeds Recipe Chhyachra or Pui shaak chorchori is a much item for Bengalis during lunch.
Pui Shaag Chingri Chorchori (Malabar Spinach Curry) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Pui Shaag Chingri Chorchori (Malabar Spinach Curry) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have pui shaag chingri chorchori (malabar spinach curry) using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Pui Shaag Chingri Chorchori (Malabar Spinach Curry):
- Prepare long stems of Pui Shaag / Malabar spinach
- Take prawns, cleaned & deveined
- Take long eggplant, cut lengthwise
- Take broad beans, cut into half
- Prepare med. radish, cut lengthwise
- Make ready mustard oil
- Make ready panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
- Take dry red chilli
- Get bay leaves
- Make ready green chilies, slit
- Make ready ginger, grated
- Make ready turmeric powder
- Prepare salt
- Make ready roasted coriander powder
- Make ready roasted cumin powder
- Prepare mustard paste (kasundi)
- Make ready mustard oil
Pui shak is also known as Malabar spinach or "climbing / creeping spinach. In English its known as Basella Alba. It is used as leaf vegetable and is high in Vit A and C, Iron and Calcium and has a high protein per calorie value, and pretty low in calories per volume. Chorchori is basically a Bengali semi dry curry which is a medley of vegetables,that is cooked at low with a little bit of spices.
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.
Pujor samay (during festival of Durga Poja ), Puin Shaak'er chorchori is being served as part of bhog/prasad. Pui Shaag - er Chochori is a typical Bengali dish. Chorchori in Bengali - a medley of vegetables, cooked over low heat and not very spicy. The Botanical name of Pui Shaag is Basella alba. It is also known as Malabar spinach, Red vine spinach, Creeping spinach, etc.
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