How to Make Award-winning Poi chingudi curry (Prawns cooked with basella and vegetables)
Hello everybody, it is John, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Quick Poi chingudi curry (Prawns cooked with basella and vegetables). It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Poi chingudi curry (Prawns cooked with basella and vegetables), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Poi chingudi curry (Prawns cooked with basella and vegetables) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Poi chingudi curry (Prawns cooked with basella and vegetables) is 3-4 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Poi chingudi curry (Prawns cooked with basella and vegetables) estimated approx 35 minutes.
To get started with this recipe, we have to first prepare a few components. You can cook Poi chingudi curry (Prawns cooked with basella and vegetables) using 27 ingredients and 12 steps. Here is how you can achieve that.
"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
Ingredients and spices that need to be Take to make Poi chingudi curry (Prawns cooked with basella and vegetables):
- For prawn marination
- 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
- For poi chingudi curry you will need
- 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)
- (you can increase the amount of basella leaves)
- 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
- For tempering
- 1 tbsp oil/ mustard oil
- 1 tsp mustard seeds
Steps to make to make Poi chingudi curry (Prawns cooked with basella and vegetables)
- 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.
- Next heat mustard oil for sauteing the prawns till they are cooked. Do not overfry, else prawns turn rubbery.
- As it's almost sauteed, add red chili powder, mix. Take the prawns out and keep aside.
- 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.
- 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.
- Next add the brinjal pieces. Add salt and turmeric powder. Mix and let it get fried without cover.
- 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.
- 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.
- 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.
- So heat oil in the tadka pan. Splutter mustard seeds. Put this tadka, into the curry and immediately cover.
- 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..
- Enjoy...
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