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Monday, 1 September 2014

Pui Chingrir Ghonto (Prawns-potato-pumpkin And Malabar Spinach Mishmash)

Sunday Means special dishes and Pui Chingrir Ghonto ( Prawns-potato-pumpkin and malabar spinach mishmash) is another classic Bong dish I prepared this time. Pui shaak also known as Basella leaves or Malabar Spinach tastes more delicious with either prawns or Hilsa head than its vegeterian version. Served on a bed of steamed rice its a killer of a dish. You just have to make it to believe.....here's the recipe...





Pui Chingrir Ghonto




Pui Chingrir Ghonto




Pui Chingrir Ghonto



Pui Chingrir Ghonto



Pui Chingrir Ghonto


Recipe:



Ingredients:



  • 1 kg Malabar spinach
  • 500 gms medium sized prawns with head and deveined
  • 2 large potatoes diced
  • 300 gms red pumpkin diced
  • 2 onions chopped
  • 1 tsp ginger paste
  • 2 tsp garlic paste
  • 1 large tomato chopped
  • 2 tsp turmeric powder
  • 2 tsp deghi red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp paanch phoron/ five spices(fenugreek seeds, fennel seeds, mustard seeds, nigella seeds, cumin seeds or wild celery seeds)
  • 1-2 dry whole red chillies
  • Salt and sugar to taste
  • Mustard oil as per requirement



Pui Chingrir Ghonto

Procedure:



First wash and chop Malabar spinach and keep aside. Wash clean the prawns in warm water and smear with some turmeric and salt. Heat oil in a karahi and saute the prawns for 2 minutes and take out. Now in the same oil splutter paanch phoron and dry red chillies. Now add the onions, ginger garlic paste and fry for a few minutes before adding the potatoes. Fry the potatoes well and add the pumpkin, continue to stir. Add all the powdered masalas , salt and sugar. Mix and add the Malabar spinach. Cover and cook until the potatoes and Malabar spinach are almost done. Add the prawns, stir well and cook for 5 minutes more covered. Turn off the heat. Serve hot on a bed of steamed rice.....

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