Monday, 1 September 2014

Pui Chingrir Ghonto (Prawns-potato-pumpkin And Malabar Spinach Mishmash)

Sunday Means special dishes and Pui Chingrir Ghonto ( Prawns-potato-pumpkin and malabar spinach mishmash) is another classic Bong dish I prepared this time. Pui shaak also known as Basella leaves or Malabar Spinach tastes more delicious with either prawns or Hilsa head than its vegeterian version. Served on a bed of steamed rice its a killer of a dish. You just have to make it to believe.....here's the recipe...

Pui Chingrir Ghonto

Pui Chingrir Ghonto

Pui Chingrir Ghonto

Pui Chingrir Ghonto

Pui Chingrir Ghonto



  • 1 kg Malabar spinach
  • 500 gms medium sized prawns with head and deveined
  • 2 large potatoes diced
  • 300 gms red pumpkin diced
  • 2 onions chopped
  • 1 tsp ginger paste
  • 2 tsp garlic paste
  • 1 large tomato chopped
  • 2 tsp turmeric powder
  • 2 tsp deghi red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp paanch phoron/ five spices(fenugreek seeds, fennel seeds, mustard seeds, nigella seeds, cumin seeds or wild celery seeds)
  • 1-2 dry whole red chillies
  • Salt and sugar to taste
  • Mustard oil as per requirement

Pui Chingrir Ghonto


First wash and chop Malabar spinach and keep aside. Wash clean the prawns in warm water and smear with some turmeric and salt. Heat oil in a karahi and saute the prawns for 2 minutes and take out. Now in the same oil splutter paanch phoron and dry red chillies. Now add the onions, ginger garlic paste and fry for a few minutes before adding the potatoes. Fry the potatoes well and add the pumpkin, continue to stir. Add all the powdered masalas , salt and sugar. Mix and add the Malabar spinach. Cover and cook until the potatoes and Malabar spinach are almost done. Add the prawns, stir well and cook for 5 minutes more covered. Turn off the heat. Serve hot on a bed of steamed rice.....

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