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
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Servings: 4 People
Calories: 250kcal
Cost: Rs 100
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
Serving: 75g | Calories: 250kcal | Carbohydrates: 29g | Protein: 16.6g | Fat: 8.7g | Saturated Fat: 1.2g | Cholesterol: 105mg | Sodium: 776mg | Fiber: 8.5g | Sugar: 6.7g
