Pumpkin sabji with malabar spinach and prawn. Masala Prawn with pumpkin and malabar spinach is a very famous dish of east India, cooked on a low flame with simple and authentic spices, easy to eat with. Pui Shag aka Malabar Spinach and the mix and matches! Though considered rich if cooked with Fish/ seafood, however thanks to Pui Shag, we have As I already have mentioned, Pui Chingri Ghonto is a Bengali style Mishmash prepared with Malabar Spinach and a few more vegetables and obviously.
This is a dish that is very special so get the biggest juiciest, prawns you can find it's definitely worth it. The sauce has a vibrant yellow colour and is all about south Indian coastal flavours from the prawns, to the coconut to the curry leaves. Enjoy Palak Baingan Ki Sabzi along with Boondi Raita and Phulka for a weekday meal. You can cook Pumpkin sabji with malabar spinach and prawn using 11 ingredients and 12 steps. Here is how you cook it.
Ingredients of Pumpkin sabji with malabar spinach and prawn
- It’s 1/4 of pumpkin.
- You need 200 gm of Malabar spinach.
- Prepare 1 of medium potato.
- You need 1 of small onion.
- Prepare 1 tsp of pachforon.
- You need 11/2 tsp of salt.
- It’s 1/2 tsp of turmeric powder.
- You need 4 of red chilli.
- It’s 1 tsp of yellow mustard.
- It’s 1 tsp of black mustard.
- It’s 2 tbsp of mustard oil.
To begin making the Palak Baingan Ki Sabzi Recipe, heat a teaspoon of oil in a pan; add in the chopped spinach and a pinch of salt and cook the spinach until softened. Discover easy new ways to cook Malabar prawn. Discover the tempting delights of sinfully mouth-watering Malabar prawn recipes. Malabar spinach has stiff, slightly spongy leaves reminiscent of chard.
Pumpkin sabji with malabar spinach and prawn instructions
- Heat a pan with oil.
- Cut all the vegetables.
- Fry the prawn.
- Add pachforon in hot oil.
- Fry onion and add pumpkin, potato, stem of malabar spinach.
- Add salt, turmeric powder, Red chilli.
- Add fried prawn.
- At the last step add malabar spinach leaf.
- Half tsp sugar.
- Make a paste of mustard seed and red chilli.
- Mix it and cook for another 5 minute.
- Serve it with hot rice.
Because of its texture, it's best used cooked rather than in salads. Wash the Malabar spinach leaves carefully under cold water in a colander. Tear the large pieces into smaller ones and set the leaves on a paper towel to dry. Pumpkin Sabji is a North Indian recipe. This easy to make recipe is best served with chapati, naan or rice.
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