Wednesday, 7 August 2013

POI Chingudi







INGREDIENTS:

Chingudi (prawn) - 200 gm (washed & marinate with turmeric powder & salt)
Poi (spinach malabar)-200 gm (washed, cut the poi stems & poi leaves)
2 medium size Potato- cut into cubes
Pumpkin cubes- 200 gm
2 medium size brinjals- cut in cubes & put them in cold water otherwise they will turn black
Ginger garlic paste- 2tblsp
1 large tomato- cut into cubes
1tblsp cumin-coriander powder
1tea spoon turmeric powder
1tsp garam masala powder
2-3 bay leaves
3-4 tbsp. mustard oil.
Salt to taste
Sugar- ½ tsp
1 tsp panch phutana (mix of cumin+ mustard+ nigella+ saunf + fenugreek seeds)
2 medium size onions- chopped

Method:

Heat a pan, Add some mustard oil, Add marinated prawn, fry it till golden brown & keep aside.
Then add 2 tbsp. of the mustard oil in the same pan, add panch phutana when it starts spluttering, add bay leafs. Then add chopped onion. Sauté till translucent. 
Then add ginger garlic paste, turmeric powder, chilli powder & stir till raw smell goes away & oil appears in the masala.  Add tomatoes, cumin-coriander powder & salt. Again sauté till tomatoes are done.
Add the veggies (potato, pumpkin, brinjal, poi stems) into it stir for 1-2 min.
Now cover it  & let it cook for 5-7 min. when the veggies are 70% done add the chopped poi leaves. Mix well & again cover with the lid & cook for another 5-7 min. till the veggies are done. 
Then add the fried prawns & mixed it properly & cook it for 2-3 minute. Sprinkle garam masala & then switch off the flame. 
Serve hot with plain  rice & daal.





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