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Chingudi Poi Besara(Prawn malabar leaves curry)

Ingredients:

fried prawn

chingudi poi besara chingudi poi besara

Poi Saaga
Prawn(chingudi) 500gm-small size
1 potatos (aalu)
100gms pumpkin (kakharu)
2 medium size brinjal (baigana)
Tomato 2 midium size
3 onion – finely chopped (piaja)
1 teaspoon turmeric powder (haladi)
salt to taste (luna)
1 teaspoon panch phutan
4 tblespoon mustard oil- 1tbs

To make the masala paste:
1 tablespoon mustard seeds
6 garlic cloves
2or3 dry red chillies and very little cumin seeds.

Method to prepare:
Wash the prawn, put haldi powder & salt. mixed it properly then fry it with mustard oil.
Cut poi leaves and stem into small pieces then steam it for 3-4 minutes and drain out the water.
Put a frying pan on a medium flame, add 2 tsp of oil, add pancha phutana,
let it splutter, add red dry chillies, finely cut onion, occasionally stir until they are golden brown.
Add mustard paste, haldi powder, tomato and add some water. boil it for 10 mins.
then add the half boiled vegetables, poi leaves.
Add Prawn fry and add some salt.
Boil it properly until the oil come out from the water.
Garnish with coriander leaves and serve with rice.

[Total: 6    Average: 3.7/5]

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