Poi chingudi curry (Prawns cooked with basella and vegetables)

Name: Poi chingudi curry (Prawns cooked with basella and vegetables)
Total time: 2100 s
Yield: 3-4 persons
Cuisine: Indian
Ingredients: 1/2 kg prawns; to taste Salt; 1/ 2 tsp turmeric powder; 1 tbsp mustard oil; as required Mustard oil for sauteing the marinated prawns; 1/2 tsp red chili powder while sauteing; 40 ml mustard oil/ any oil of your choice; 1/2 tsp cumin seeds; 1 onion (large, sliced); 2-3 fresh green chillies (chopped); 1 tbsp fresh ginger garlic paste; 2 medium size potatoes (cut into dices); 2 small size brinjal (cut into dices); as required Small piece of pumpkin (cut into pieces); 2 bundles basella leaves (cleaned and chopped); to taste Salt; 1/2 tsp turmeric powder; 1/2 tsp red chili powder; 1 tsp fish masala/ curry powder; 1/2 tsp garam masala; as required Sauteed prawns; 1 tbsp oil/ mustard oil; 1 tsp mustard seeds

Susmita Patnaik @SUSMITAAMOMMYCHEF

Hyderabad

"Poi chingudi", the name says...but this delicious dish has lot many vegetables in it.
When prawns are added to the cooked vegetables, this dish becomes very.. delicious...Of the other vegetables used in here, specially poi (basella) gives a distinct taste and flavour to the dish. So the dish is named "Poi chingudi".
In toto a must try delicacy!!
Keep the jhol, like I do, and have it with steaming hot rice...trust me you will feel very happy and satiated with your meals...
#cookpad #nveg #poi #vegetables #prawns #fest

Susmita Patnaik @SUSMITAAMOMMYCHEF

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Ingredients

35 minutes

3-4 persons

For prawn marination
1/2 kgprawns
to tasteSalt
1/ 2 tsp turmeric powder
1 tbspmustard oil
as required Mustard oil for sauteing the marinated prawns
1/2 tspred chili powder while sauteing
For poi chingudi curry you will need
40 mlmustard oil/ any oil of your choice
1/2 tspcumin seeds
1onion (large, sliced)
2-3fresh green chillies (chopped)
1 tbspfresh ginger garlic paste
2medium size potatoes (cut into dices)
2small size brinjal (cut into dices)
as required Small piece of pumpkin (cut into pieces)
2 bundlesbasella leaves (cleaned and chopped)
(you can increase the amount of basella leaves)
to tasteSalt
1/2 tspturmeric powder
1/2 tspred chili powder
1 tspfish masala/ curry powder
1/2 tspgaram masala
as required Sauteed prawns
For tempering
1 tbspoil/ mustard oil
1 tspmustard seeds

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Steps

35 minutes

1

Devein the prawns and wash them properly.
Next in a mixing bowl, take the prawns, add salt, turmeric powder and mustard oil.
Mix well. Cover and keep aside for at least 30 minutes.
2

Next heat mustard oil for sauteing the prawns till they are cooked. Do not overfry, else prawns turn rubbery.
3

As it's almost sauteed, add red chili powder, mix. Take the prawns out and keep aside.
4

Next in the kadhai take oil. As it is heated, splutter cumin seeds. Add onion and fresh green chillies. Saute till onions turn brownish. Next add ginger garlic paste.
5

Mix and let it get fried till the rawness of the paste is lost.
Next add the diced potatoes. Fry without cover till potatoes turn bit brown.
6

Next add the brinjal pieces. Add salt and turmeric powder. Mix and let it get fried without cover.
7

Next add little water and cover cook the vegetables. As it is cooked a bit, add the pieces of pumpkin. Add red chili powder. Mix, cover and cook.
8

Cook till vegetables are almost done. At this stage, add big chopped basella leaves. Cover and cook till leaves get softer. Now mix everything gently. Check for salt. Always add salt carefully.
9

As it gets cooked, add the sauteed prawns. Add fish masala and mix. Let it be on slow flame for some time. Then add hot water. Add water just covering the vegetables and prawns. Put garam masala. Mix gently. Let it be on medium heat for sometime. Then slow the flame and prepare for tempering. This tempering gives an awesome flavour.
Keep the curry consistency as per your preference. I keep it with jhol as it tastes superb when mixed with hot rice.
10

So heat oil in the tadka pan. Splutter mustard seeds. Put this tadka, into the curry and immediately cover.
11

The tadka flavours gets infused. Let it settle for some time. Mix gently.
It's ready!!
Serve the LIPSMAKINGLY DELICIOUS POI CHINGUDI CURRY WITH HOT RICE..
12

Enjoy...

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Susmita Patnaik @SUSMITAAMOMMYCHEF

on October 23, 2021 05:59

Hyderabad

An good food enthusiast...my journey from a plant science researcher to an agri academician and now a doting mother of two, has taught me the art and science of cooking...a foodie myself I believe in good balanced diet... and cannot compromise on taste, so I try making my dishes come out perfect...Try my recipes and enjoy life with family, friends and relatives...Live and let live is my mantra🙏😊For interesting videos subscribe to my YouTube channel Susmita's kitchen secrets and more and Tasty treats and lifestyle stories by Susmita