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%Chingri diye Pui Metuli chorchori

Chingri Pui Metuli Chorchori


Chingri Diye Pui Metuli Chorchori is a Bengali mishmash cooked with Pui metuli (fruits of Malabar spinach, other veggies and also Shrimps


Units Scale
  • 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.


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  2. Marinate shrimps with 1/4 tsp. each of salt and turmeric powder.
  3. Peel the skin of the potatoes, onion and also carrot.
  4. Cut these and also the eggplant into small cubes.
  5. Heat oil in a pan and shallow-fry the shrimps and strain from the pan.
  6. Now temper the remaining oil with dry red chili and panch phoron.
  7. Add Potatoes followed by the Pui Metuli and fry those for around 5 minutes on low flame.
  8. 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.
  9. Cover the pan and cook on low flame for 10 minutes or until the veggies are in shape but well-cooked.
  10. Add Panch phoron powder and give it a mix.
  11. Serve the Chorchori hot with steamed rice and dal.


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.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Cuisine: Bengali


  • 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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