Pui Saag Chingri

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Recipe

Ingredients

250 grams	pui saag (Malabar spinach)
150 grams	small prawns, cleaned and deveined
2 tablespoons	mustard oil
1 teaspoon	panch phoron (Bengali five spice)
1 medium	potato, peeled and cubed
1 medium	onion, finely chopped
2 cloves	garlic, minced
1 inch	ginger, grated
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 to taste	salt
1 to taste	sugar
1 cup	water

Instructions

1. 1 Wash the pui saag thoroughly and chop it coarsely.
2. 2 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
3. 3 Add panch phoron and let it splutter.
4. 4 Add chopped onions and sauté until golden brown.
5. 5 Add minced garlic and grated ginger, sauté for a minute.
6. 6 Add the cubed potatoes and stir-fry for 2-3 minutes.
7. 7 Add turmeric powder, red chili powder, and salt. Mix well.
8. 8 Add the prawns and sauté until they turn pink.
9. 9 Add the chopped pui saag and mix well with the spices.
10. 10 Pour in water, cover, and let it cook on low heat until the potatoes are tender.
11. 11 Add a pinch of sugar to balance the flavors and adjust salt if needed.
12. 12 Serve hot with steamed rice.