How to make pui shak diye chingri

How to make pui shak diye chingri Prawns with Malabar spinach/pui shak diye chingrir ghonto Pui shak/ Malabar spinach alone can’t go well; it requires other vegetables to taste good and best combination is pumpkin and ridge gourd. So here also I have taken varieties of vegetables including ridge gourd and pumpkin. Marinated prawns are fried and then simmered in gravy made with Malabar spinach and ginger and added with other mixed vegetables finished in a warm, spicy, cumin flavored sauce and this is How to make pui shak diye chingri Author: Abhijit Mukhopadhyay Course: Side dish Cuisine: Bengali Level of cooking: Moderate Preparation time: 10 minutes Cooking time: 40 minutes Total time: 50 minutes Servings:3-4 Ingredients Arbi / Taro – 1big size Brinjal-2 small or 1 medium Pointed gourd-3 Ridge gourd-1 Pui shak/Malabar spinach-200gm Pumpkin-200 gm Prawns (medium) – 10-12 (washed and peeled the scale) Mustard oil-3 tsp Onions – 1 large (cut into slices) ginger (grated) – 1 tsp Green chilies – 3 Panch phoron-1/2 t spoon Turmeric powder – 1/2 tbsp Red chilli powder – 1/2 tbsp Roasted cumin powder – 1 tbsp Salt to taste How to make pui shak diye chingri Clean and wash the prawns, rub with turmeric powder and salt and keep it for 10-15 minutes. Wash and peel off the skin of taro/kochu, ridge gourd (jhinge), pointed gourd (potol), and cut it into small cube size with brinjal, pumpkin and the stem of pui shak. Take out the leaves of pui shak and keep it separately Take a wok or pan, heat mustard oil and fry the marinated prawns for 5 minutes or till its color turns to light pink/brown and keep it aside. Now in the same pan throw some panch phoron for tempering. As it splutter and sizzle add the vegetables except the leaves of the Malabar spinach and stir it for 2 minutes then add grated ginger. Add chopped green chillies, turmeric, cumin and red chili powder; cook for 5 minutes then add water, salt and cover the lid to boil the vegetables for 10-12 minutes in medium flame, in between add the pui leaves after 5-6 minutes of cooking. Uncover the and check the vegetables are boiled or not and also see the consistency of the gravy; it should not be watery. Now add the fried prawns and cook for another 3 minutes in simmer. Turn off the flame. Transfer it to serving plate, garnish it and serve hot with rice.

Prawns with Malabar spinach/pui shak diye chingrir ghonto

Pui shak/ Malabar spinach alone can’t go well; it requires other vegetables to taste good and best combination is pumpkin and ridge gourd. So here also I have taken varieties of vegetables including ridge gourd and pumpkin. Marinated prawns are fried and then simmered in gravy made with Malabar spinach and ginger and added with other mixed vegetables finished in a warm, spicy, cumin flavored sauce and this is How to make pui shak diye chingri/Prawns with Malabar spinach.

Author: Abhijit Mukhopadhyay
Course: Side dish
Cuisine: Bengali
Level of cooking: Moderate
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Servings:3-4

 

Ingredients

Arbi / Taro – 1big size
Brinjal-2 small or 1 medium
Pointed gourd-3
Ridge gourd-1
Pui shak/Malabar spinach-200gm
Pumpkin-200 gm
Prawns (medium) – 10-12 (washed and peeled the scale)
Mustard oil-3 tsp
Onions – 1 large (cut into slices)
ginger (grated) – 1 tsp
Green chilies – 3
Panch phoron-1/2 t spoon
Turmeric powder – 1/2 tbsp
Red chilli powder – 1/2 tbsp
Roasted cumin powder – 1 tbsp
Salt to taste

 

How to make pui shak diye chingri

  • Clean and wash the prawns, rub with turmeric powder and salt and keep it for 10-15 minutes.
  • Wash and peel off the skin of taro/kochu, ridge gourd (jhinge), pointed gourd (potol), and cut it into small cube size with brinjal, pumpkin and the stem of pui shak.
  • Take out the leaves of pui shak and keep it separately
  • Take a wok or pan, heat mustard oil and fry the marinated prawns for 5 minutes or till its color turns to light pink/brown and keep it aside.
  • Now in the same pan throw some panch phoron and red chilies for tempering.
  • As it splutter and sizzle add all the vegetables including the stem of the Malabar spinach  but not the leaves of it, and stir it for 2 minutes then add grated ginger.How to make pui shak diye chingri
  • Add chopped green chillies, turmeric, cumin and red chili powder; cook for 5 minutes then add water, salt and cover the lid to boil the vegetables for 10-12 minutes in medium flame, in between add the pui leaves after 5-6 minutes of cooking.
  • How to make pui shak diye chingri
  • Uncover the and check the vegetables are boiled or not and also see the consistency of the gravy; it should not be watery.
  • Now add the fried prawns and cook for another 3 minutes in simmer.How to make pui shak diye chingri
  • How to make pui shak diye chingri
  • Turn off the flame.
  • Transfer it to serving plate, garnish it and serve hot with rice.How to make pui shak diye chingri

 

 

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