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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. You can have pui shaag chingri chorchori (malabar spinach curry) using 17 ingredients and 10 steps. Here is how you cook it.

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