Chingri Diye Pui Metuli Chorchori is a Bengali mixed dish made with Pui metuli (Malabar spinach fruits), other vegetables, and also shrimp.
I made a list of recipes at the beginning of the year with which I plan to work for the entire year. Last year also had a plan, however, it is more structured this year. After almost 10 years of recipe writing, now that I have around 500 recipes on the blog, I have a certain flexibility. I am now open to thinking beyond Kosha mangsho and Cholar Dal. This year you are going to get mostly the unconventional Bengali recipes from my end. I am going to write more about Chorchori, Shorshori, Ghonto, Chenchki, etc. Here in the post, to continue with the plan I have, sharing the recipe of Chingri diye Pui Metuli Chorchori. It is not rare nor a signature recipe of mine, yet this is not widely cooked. The heart of this chorchori is a fruit called Pui Metuli which is the fruit/ seed of Malabar spinach.
A few words before going ahead with the recipe of Chingri diye Pui Metuli Chorchori!
Pui Metuli aka the fruit of Malabar Spinach is not something very popular in day-to-day cooking. In fact, in my parent's house, I never had it though Pui Shak was used in cooking quite regularly. I first-time had it at my in-law's place though I have seen the beautiful fruits selling in the market. I thought of purchasing the metuli several times, however, I started using it in my kitchen once I savored it at Dubrajpur, my in-law's place last year.
You cannot get the Pui dana aka Pui metuli all through the year. I mostly see the metuli available in February or March.
Let me tell you, I clicked the pictures last year and thanks to my laziness skipped posting the recipe when the metuli was available last year. This year, however, I overcame the laziness and here I am with the recipe.
It tastes good when used in chorchori or tarkari. Often people cook it with fish heads or small fishes such as Mourola and also with shrimps. They mostly use shrimp while cooking Pui metuli at my in-laws. It is nothing but a mix-veg with shrimps called Chingri Pui Metuli Chorchori.
The recipe for the mishmash of Shrimp cooked with Malabar spinach seeds and other veggies!
The Chingri diye Pui Metuli Chorchori recipe calls for locally available veggies and fresh shrimp along with Pui metuli. There is no hard and fast rule for selecting the veggies. I use Potato, Eggplant, Carrot, Cauliflower, Onion, tomato, and whatever I get available. I prefer using medium-sized clean shrimps without the shell.
A few things to know about Malabar Spinach and its usefulness!
There is a common say in Bengali "মাছের মধ্যে রুই আর শাকের মধ্যে পুঁই " (Macher modhye Rui aar shaker modhye Pui). This means Rui is the best of the best amongst fishes and so is Pui amongst the greens. Malabar spinach is loaded with Vitamin A, C, Iron, and also Calcium. The fruits are also having similar nutrients and hence good for health.
Here's how I make Chingri diye Pui Metulir Chorchori at Debjanir Rannaghar!
Recipe Card
Chingri Pui Metuli Chorchori
Ingredients
- 200 g Shrimps medium size; cleaned; de-veined:
- 200 g Pui Metuli/ Malabar Spinach Seeds
- 2 Potato
- 1 Eggplant
- 1 Carrot
- 6 Cauliflower florets
- 1 Onion
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- ½ teaspoon Panch Phoron
- 2 Dry Red Chili
- 1 teaspoon Panch Phoron Powder
- 1 teaspoon Sugar
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt to taste
- 2 tablespoon Mustard Oil
Instructions
- Marinate shrimps with ¼ tsp. each of salt and turmeric powder.
- Peel the skin of the potatoes, onion and also carrot.
- Cut these and also the eggplant into small cubes.
- Heat oil in a pan and shallow-fry the shrimps and strain from the pan.
- Now temper the remaining oil with dry red chili and panch phoron.
- Add Potatoes followed by the Pui Metuli and fry those for around 5 minutes on low flame.
- Once the potatoes are semi-soft add rest of the veggies followed by Turmeric powder, Red Chilli powder, salt and also sugar and mix everything.
- Cover the pan and cook on low flame for 10 minutes or until the veggies are in shape but well-cooked.
- Add Panch phoron powder and give it a mix.
- Serve the Chorchori hot with steamed rice and dal.
Notes
- Pui Metuli generally comes with the stem of Malabar spinach. Wash it and roughly chop the stem into long strips with the metuli on and use it.
- You can use any veggie you like. I love to add radish as well if available.
Nutrition
Bengali Chorchori/ Shukto/ Ghonto recipes with or without animal protein from Debjanir Rannaghar!
- Lau Shaker Chorchori (also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Palong Shaker Ghonto (also known as Bengali mishmash with spinach)
- Macher Teler Chorchori (also known as Fish Fat, liver & Intestine Mishmash with Potatoes and Eggplant)
- Bhangachora Shukto (also known as Bhangachora Torkari)
- Chingri Bati Chorchori (also known as Chingri Macher Batichorchori)
- Katoya Data Chorchori (also known as Bengali Style Mix-veg with Drumsticks)
- Pui Chingri Ghonto (also known as Malabar Spinach Mishmash with Prawns)
- Sada Aloo Chorchori (also known as Bengali Batichorchori)
- Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
Have you tried the Pui Metuli Chingri chorchori recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Chingri Pui Metulir Chorchori Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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