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

Recipe:

Ingredients:

• 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

Procedure:

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.....