Easiest Way to Cook Pui Shaag Chingri Chorchori (Malabar Spinach Curry) ,tasty & healthy!

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1. Ingredients of Pui Shaag Chingri Chorchori (Malabar Spinach Curry)

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

Pui Shaag Chingri Chorchori (Malabar Spinach Curry).

Cooking Tips

Make certain that you don't ever quit when you're cooking, because it is going to take a great deal of procedure and also failures until you get it done right. Should you burn something, continue trying. You are just going to turn into a great chef should you maintain your perseverance.

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

Ingredients of Pui Shaag Chingri Chorchori (Malabar Spinach Curry)

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

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