Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, pui shaag chingri chorchori (malabar spinach curry). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pui Shaag Chingri Chorchori (Malabar Spinach Curry) is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Pui Shaag Chingri Chorchori (Malabar Spinach Curry) is something which I’ve loved my entire life. They’re fine and they look wonderful.

Chhyachra or Pui shaak chorchori is a much item for Bengalis during lunch. It is made with fish head (katla/ Ilish). Pumpkin, sweet potato, brinjal and lots.

To get started with this recipe, we have to first prepare a few components. You can cook pui shaag chingri chorchori (malabar spinach curry) using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pui Shaag Chingri Chorchori (Malabar Spinach Curry):

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

Pui Shak or Basella leaf is also known as Malabar spinach. Pui Shaag is a typical Bengali. Pui shak is also known as Malabar spinach or "climbing / creeping spinach. In English its known as Basella Alba.

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.

It is used as leaf vegetable and is high in Vit A and C, Iron and Calcium and has a high protein per calorie value, and pretty low in calories per volume. Pui Shaag - er Chochori is a typical Bengali dish. Chorchori in Bengali - a medley of vegetables, cooked over low heat and not very spicy. The Botanical name of Pui Shaag is Basella alba. It is also known as Malabar spinach, Red vine spinach, Creeping spinach, etc.

So that’s going to wrap it up for this exceptional food pui shaag chingri chorchori (malabar spinach curry) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!