How to Prepare Perfect Pui Shaag Chingri Chorchori (Malabar Spinach Curry)

Pui Shaag Chingri Chorchori (Malabar Spinach Curry).

You can have Pui Shaag Chingri Chorchori (Malabar Spinach Curry) using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Pui Shaag Chingri Chorchori (Malabar Spinach Curry)

1. Prepare 3-4 of long stems of Pui Shaag / Malabar spinach.
2. You need 1/2 cup of prawns, cleaned & deveined.
3. You need 1-2 of long eggplant, cut lengthwise.
4. You need 8-10 of broad beans, cut into half.
5. It's 1 of med. radish, cut lengthwise.
6. Prepare 3 tbsp. of mustard oil.
7. You need 1 tsp. of panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds.
8. It's 1 of dry red chilli.
9. You need 2 of bay leaves.
10. You need 2 of green chilies, slit.
11. You need 1 " of ginger, grated.
12. You need 1/2 tsp. of turmeric powder.
13. You need to taste of salt.
14. Prepare 1 tsp. of roasted coriander powder.
15. Prepare 1 tsp. of roasted cumin powder.
16. Prepare 1 tbsp. of mustard paste (kasundi).
17. You need 1 tbsp. of mustard oil.

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

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..