Pui Chingri Ghonto aka Malabar Spinach Mishmash with Prawns (with Potato and Pumpkin)

No ratings yet

Course Side Dish

Cuisine Bengali

Keyword bengali chingri mach recipe, Debjanir Rannaghar, prawn curry recipe, prawn recipe, pui chingri chorchori, pui chingri ghonto

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 240kcal

Cost Rs 200

Get Recipe Ingredients

Wash and clean the Prawns keeping the tail intact.
Marinate prawns with ½ Tsp. Turmeric Powder, and Salt.
Wash Malabar Spinach aka Pui Saag several times under running water and cut the stems into long strips.
Cut the leaves roughly.
Peel the potato skin and cut the potatoes into small cubes.
Peel the skin of the Pumpkin and cut it into small cubes as well.
Cut Onion and tomato roughly.
Now heat the oil in a pan.
Fry the Prawns and strain from the oil.
Now Fry the Potatoes as well till those turn golden brown in color.
Temper remaining oil with Dry Red Chili and Panch Phoron.
Add Onion and fry till those turn translucent. Don't fry onions much.
Now add chopped tomato, ginger and garlic paste, and green chili and cook till the raw aroma of the veggies oozes out.
Add Turmeric Powder, Panch Phoron Powder, Sugar, and Salt and mix thoroughly.
At this point add the Malabar Spinach, fried potatoes, and Pumpkin and give a thorough mix.
Cover the pan with a lid and cook till the veggies soften on low flame.
The Greens will release moisture which will be enough to cook the dish. No need to add extra water.
Once done, add friend prawns and again cover the pan and cook for 5 more minutes.
The end product should be a little mussy.
Add 1 Tsp. of Mustard oil to finish the dish.
Serve it hot with Steamed Rice and Daal.

Panch Phoron Powder is optional, however, gives both aroma and flavor to the dish.
You may substitute mustard oil with vegetable oil, however, Mustard oil gives the perfect punch to the dish.
You may skip Sugar.
Pumpkin can be skipped.
Last but not the least, instead of Prawns Shrimps can also be used.