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

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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. To make pui shaag chingri chorchori (malabar spinach curry) you need 17 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Pui Shaag Chingri Chorchori (Malabar Spinach Curry):
  1. Use long stems of Pui Shaag / Malabar spinach
  2. Get prawns, cleaned & deveined
  3. Prepare long eggplant, cut lengthwise
  4. Take broad beans, cut into half
  5. Get med. radish, cut lengthwise
  6. Provide mustard oil
  7. You need panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
  8. Provide dry red chilli
  9. You need bay leaves
  10. Take green chilies, slit
  11. Provide ginger, grated
  12. You need turmeric powder
  13. Use salt
  14. Use roasted coriander powder
  15. You need roasted cumin powder
  16. Use mustard paste (kasundi)
  17. Use mustard oil
Instructions 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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