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MALABAR SPINACH PRAWN MIX CURRY


Odias are expert in making yummy veg curries and specialist in mix curry in odia we call it ghanta. Any type of veggies which is available in our home we cut it together cook it n give it tasty flavor.

Today i m writing another yummy mix non veg recipe which is cooked using malabar spinach (in odia poi) and prawn (in odia cingudi) mix curry. so here i start:

For making poi chingudi ghanta

We Need:



2 STEAMS OF MALABAR SPINACH 

2 EGGPLANT 

1 RIDGE GOURD 

1 MEDIUM POTATO

1 TOMATO

FRIED SMALL PRAWN AS PER YOUR CHOICE

PINCH OF FIVE SPICES

TURMERIC POWDER

SALT AS PER TASTE

1 1/2 WHITE MUSTARD POPPY PASTE 

MUSTARD OIL FOR COOKING

Method:



1. SEPARATE ALL THE MALABAR SPINACH LEAVES FROM ITS STEM. NOW WASH ALL THE VEGGIES. CUT THE MALABAR SPINACH STEM, EGG PLANT, RIDGE GOURD AND POTATO INTO SMALL PIECES OR MEDIUM PIECES THEN CHOP MALABAR SPINACH LEAVES AND KEEP IT SEPARATE. 


2. ON A GAS STOVE TAKE A PAN AND HEAT OIL IN IT. WHEN OIL IS HEATED ADD ALL THE VEGGIES, TURMERIC POWDER, SALT AND  STIR IT CONTINUOUSLY  FOR 5-7 MINS ON MEDIUM HIGH FLAME. AFTER 5 MIN LOW THE FLAME ADD 1 CUP WATER COVER THE LID AND COOK FOR ANOTHER 5-7 MINS OR TILL WATER DRIES (DONT MAKE IT EXCESS DRY IT WILL NOT BE TASTY).


3. TAKE OUT  THE BOILED VEGGIES IN A BOWL AND CLEAN THE PAN. NOW HEAT OIL IN THAT PAN WHEN OIL IS HEATED LOW THE FLAME AND ADD FIVE SPICES LET IT CRACK. WHEN IT START CRACKING ADD THE MUSTARD POPPY PASTE STIR IT THEN ADD TURMERIC POWDER, SALT AND STIR IT. THEN CHOP THE TOMATO AND ADD IT IN THAT ADD 1/4 CUP WATER AND LET TOMATO COOK PROPERLY.



4. MIX IT WELL THEN ADD BOILED VEGGIES AND MALABAR SPINACH LEAVES AND STIR IT ON MEDIUM FLAME THEN LOW THE FLAME, COVER THE LID AND COOK FOR 5 MINS.



5. FINALLY TAKE OUT THE LID ADD FRIED SMALL PRAWN MIX WELL AND ITS READY TO EAT. SERVE HOT WITH RICE OR ROTI


Note:

I HAVE NOT USED ANY TYPE OF CHILI. GREEN CHILI IS BEST FLAVOUR FOR THIS CURRY WHILE MAKING MUSTARD POPPY PASTE ADD GREEN CHILI AS PER YOUR REQUIREMENT. 


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