Palak Chingri Ghonto - By Chef Sushanta Barui

In this traditional Bengali recipe, spinach leaves are cooked with prawns. Chingri Diye Palang Shak is just what you need to make your lunch delicious.

Servings- 4

Ingredients:

1 bunch Palak (Spinach)

1 Medium Potato

6 Flat Beans

1 Medium White Radish

1 Medium Brinjal

250 gm Red Pumpkin

2 Green Chillies

1 bowl Tiger Prawns

1 tbsp. Ginger Paste

6 tbsp. Mustard Oil

Salt to taste

1 tsp. Turmeric Powder

½ tsp Red Chilli Powder

1 tsp. Cumin Powder

1 Bay Leaf

2-3 Dry Red Chilli

½ tsp Panch Phoron

Method:

1. Clean and de-shell the prawns.

2. In a bowl, marinate the prawns with ½ tsp turmeric powder and salt.

3.  Peel and cut all the vegetables except spinach, into cubes.

4. Chop a bunch of spinach and microwave it for one minute or blanch it in boiling water for 5 minutes. (I always prefer to microwave green veggies).

5. Heat oil in your cooking pan. Make sure the oil is smoky hot, reduce the heat to low and fry the prawns over medium heat. It won't take more than 3-4 minutes.

6. Then take out the prawns from oil and keep them aside.

7. Temper remaining oil with cracked red chilli and panch phoron and allow spices to splutter. Then add ginger paste and cook until raw smell goes out.

8. Add potatoes and sauté for 5 minutes on medium flame.

9. Now add other veggies except spinach and cook until they soften.

10. Add turmeric powder, chilli powder, cumin powder, sugar, and salt.

11. Sauté for about 5 minutes.

12. Now add chopped spinach and sauté until spinach mixes properly with other veggies.

13. Add fried prawns in between.

14. Cover the pan and cook for 8-10 more minutes on low flame till the veggies soften and release moisture.

15. Remove the mix-vegetable from the flame and serve it hot with steamed rice.