This classic Bengali sabzi prepared with leafy greens, prawns and pumpkin with a nice, flavourful tempering, is sure to be a family favourite. PUI SAK KUMRO CHINGRI Ingredients2 bunches of Malabar spinach (pui sak), leaves and stems separately chopped½ medium pumpkin, peeled and cut into 1 inch cubes100 gms medium sized prawns, peeled and deveined4 tbsps oil3 medium potatoes, boiled, peeled and quarteredSalt to taste1 tsp turmeric powder½ tsp panch phoran3-4 garlic cloves, chopped1 medium onion, chopped1½ tsps coriander powder½ tsp cumin powder½ tsp sugarMethod1. Heat 2 tbsps oil in a deep non-stick pan, add the potatoes and salt. Sauté on high heat till golden in colour. Transfer in a bowl.2. Add the pumpkin and salt in pan. Sauté for a minute. Cover and cook till slightly golden in colour, stirring occasionally. 3. Heat 1 tbsp oil in a non-stick pan, add prawns and sauté for 1-2 minutes. Add ½ tsp turmeric powder and salt. Sauté till slightly golden.4. Transfer the pumpkin in same bowl.5. Heat remaining oil in same deep pan, add panch phoran and sauté till fragrant. Add garlic and sauté for a minute. Add onion and sauté on high heat for 1-2 minutes or till golden in colour.6. Add remaining turmeric powder, coriander powder and cumin powder in pan. Sauté on medium heat till oil separates. Add pui shak and mix well. Add the fried potatoes and pumpkin. Mix well. Add sufficient water. Cover and cook on medium heat for 5-7 minutes.7. Add the fried prawns in pan and mix well. Add sugar and salt. Sauté for 1-2 minutes. 8. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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