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 I 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 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. Nor rare neither a signature recipe of mine, yet this is not much 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 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 overcome the laziness and here I am with the recipe.
It tastes good when used in chorchori or tarkari. Often people cook it with fish head or small fishes such as Mourola and also with shrimps. They mostly use shrimps 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 Shrimps cooked with Malabar spinach seeds and other veggies!
The recipe of Chingri diye Pui Metuli Chorchori calls for locally available veggies and fresh shrimps along with Pui metuli. There is no hard and fast rule of 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!
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Chingri Pui Metuli Chorchori
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 People
Description
Chingri Diye Pui Metuli Chorchori is a Bengali mishmash cooked with Pui metuli (fruits of Malabar spinach, other veggies and also Shrimps
Ingredients
- Shrimps (medium size; cleaned; de-veined): 200g
- Pui Metuli/ Malabar Spinach Seeds: 200g
- Potato: 2
- Eggplant: 1
- Carrot: 1
- Cauliflower florets: 5-6
- Onion: 1
- Ginger Paste: 1 Tsp.
- Garlic Paste: 1 Tsp.
- Panch Phoron: 1/2 Tsp.
- Dry Red Chili: 2
- Panch Phoron Powder: 1 Tsp.
- Sugar: 1 Tsp.
- Red Chili Powder: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Salt: to taste
- Mustard Oil: 2 Tbsp.
Instructions
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[/url] - Marinate shrimps with 1/4 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.
[/url]Notes
Pui Metuli generally comes with the stem of Malabar spinach. Wash it and roughly chop the stem into long stips with the metuli on and use it.
You can use any veggie you like. I love to add radish as well if available.
- Category: Side Dish
- Cuisine: Bengali
Nutrition
- Serving Size: 75g
- Calories: 250
- Sugar: 6.7g
- Sodium: 776mg
- Fat: 8.7g
- Saturated Fat: 1.2g
- Carbohydrates: 29g
- Fiber: 8.5g
- Protein: 16.6g
- Cholesterol: 105mg
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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 dolonchttrj@gmail.com. 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!
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