Begun diye Pui Chingri | Malabar Spinach with Prawn and Brinjal

I love pui shag or malabar spinach and cooked it in various ways. Be it a chorchori or chyanchra, pui shag is a must ingredient for these kind of bengali delicacy. Due to its texture, it tastes best when mixed with some kind of non-veg item. Most popular one are fish head and small prawns. Now when combining malabar spinach with prawn, you can cook it with different vegetables. It could be a mixed one or you may cook it with pumpkin. In this Begun diye Pui Chingri recipe, I have combined pui shag with brinjal and it tasted delicious. I have enjoyed with my share of rice, however it goes well with roti or fulka too.

Begun diye Pui Chingri

Ingredients for Begun diye Pui Chingri

  • Pui shag or malabar spinach – 1 bunch
  • Small prawn – 100 gms
  • Brinjal or aubergine – 1
  • Garlic – 8-10 cloves , chopped
  • Onion – 1, chopped
  • Salt and turmeric – as required
  • Red chili powder – 1 tsp
  • Mustard oil for cooking

How to make Begun diye Pui Chingri

Cut the brinjal into cubes Fry them with a pinch of salt and turmeric and keep aside.

In the same pan, fry the small prawns with pinch of salt and turmeric. Keep aside.

In a fresh pan, heat mustard oil and then add chopped garlic. Let it sizzle.

Then add onion followed by salt, turmeric and res chili powder. Fry well till it changes color.

You can see the change in color.

Clean the pui shag and cut them, including the stem. Add them into the pan and stir. Cover with a lid and cook over low heat for 10 minutes. shag will reease lot of water and will get cooked in its own juice.

When the shag is fully cooked, add the fried brinjal and prawns . Mix well and adjust the seasoning. Remove from heat. Serve with rice and dal.

Begun diye Pui Chingri
Begun diye Pui Chingri
Begun diye Pui Chingri