Name: Puishaag Chingri Chorchori recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 3-4 long stems of Pui Shaag / Malabar spinach; 1/2 cup prawns, cleaned & deveined; 1 long eggplant, cubed; 1 potato, cubed; 1 cup red pumpkin, cubed; 8-10 broad beans, cut into half; 1 small radish, cubed; 3 tbsp. mustard oil; 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds; 1/4 tsp. asafoetida; 2-3 green chilies, slit; 1" ginger, grated; 1/2 tsp. turmeric powder; salt to taste; 1 tsp. cumin powder; 1 tbsp. mustard paste (kasundi); 1 tbsp. mustard oil

ABOUT Puishaag Chingri Chorchori RECIPE

This particular greens is my favourite and is very much available here. So I get to prepare this quite often just the way I used to cook way back in India. For a veg. version I add some dried lentil dumplings (vadi) and for a non-veg. version some prawns. A little bit of mustard paste, kasundi or mustard oil added to it gives an authentic flavour. Country.......UAE.

Ingredients Serving: 3

3-4 long stems of Pui Shaag / Malabar spinach
1/2 cup prawns, cleaned & deveined
1 long eggplant, cubed
1 potato, cubed
1 cup red pumpkin, cubed
8-10 broad beans, cut into half
1 small radish, cubed
3 tbsp. mustard oil
1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
1/4 tsp. asafoetida
2-3 green chilies, slit
1" ginger, grated
1/2 tsp. turmeric powder
salt to taste
1 tsp. cumin powder
1 tbsp. mustard paste (kasundi)
1 tbsp. mustard oil

Instructions

Wash the leaves well under running water and drain. Chop them along with the tender stems. keep aside.
Heat 1 tbsp. oil and fry the prawns for a minute. Keep aside.
Heat remaining oil & temper with panch phoron & asafoetida. Saute till it stops spluttering. Then add the green chilies and ginger. Fry for a few seconds.
Add all the chopped veggies and fry till light brown.
Now add the greens, salt, turmeric powder and cumin powder. Cover and cook on a low flame till half done.
Add the prawns and..........mix well. Continue to cook till all the veggies turns soft.
Add the kasundi and....
......raw mustard oil and give it a stir.
Serve with plain steamed rice.

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