Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pui shaag chingri chorchori (malabar spinach curry). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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.

Pui Shaag Chingri Chorchori (Malabar Spinach Curry) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Pui Shaag Chingri Chorchori (Malabar Spinach Curry) is something which I have loved my entire life.

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

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