The hubby man bought some very tender and fresh Pui shag or malabar Spinach yesterday and this must be cooked today to ensure the freshness remains. We as a family love malabar spinach. So much so, that last season I have planted few branches in my balcony garden and harvested atleast 5 times last season. The most common and famous recipe using a malabar spinach is the chyanchra. We also add it to the dal and sometime, we stuff it with masala and make some fritters to enjoy with rice and dal. This time, I have cooked them with some ripe pumpkin and added few prawns at the end. Pui Kumro Chingri came out very well as a side dish. Best to enjoy it with rice and dal.
Ingredients for Pui Kumro Chingri
- Pui Shag or Malabar Spinach – 1 big bunch, I took the tender leaves and stems
- Potato – 1, Peeled and cut into cubes, boiled
- Pumpkin – 1 wedge, cut into cubes. I have kept the peel intact
- Prawn – small variety, 1 small bowl, shelled
- Onion – 1, big
- Garlic cloves – 6-7
- Ginger paste – 1 tsp
- Tomato – 2, chopped
- Green chili – 5 – 6
- Salt and Turmeric – as required
- Dry red chili – 1
- Panchforan or bengali five spice – 1/2 tsp
- Mustard oil for cooking
- Sugar – 1/2 tsp – optional, but it helps balancing the taste
How to make Pui Kumro Chingri
Fry the prawns with a pinch of salt and turmeric. Don’t over cook it. Keep aside.
In the same pan, add some more mustard oil if required. Then temper the oil with dry red chili and panchforan.
Add chopped onion, chopped tomato, green chili, chopped garlic and ginger paste. Fry well till it becomes mushy.
Add salt and turmeric and continue frying.
When masalas are cooked through, add the spinach stem along with cubed pumpkin. Mix well.
Then add the leaves and mix. Cover and cook over low heat. Vegetables will release lot of water and will get cooked in its own juice.
When vegetable is almost cooked, add the boiled potato and fried prawns. Mix well. Cook for 5 minutes.
Once everything is incorporated, adjust the salt and add sugar if using. Give it a final stir and remove from heat. You may add one more spoonful of mustard oil at the end.