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Malabar Spinach with Prawns

 INGREDIENTS:

  1. Malabar Spinach (Pui Shaak) 500 grams
  2. Prawns 200 grams (medium-sized)
  3. Pumpkin, cubed 1 cup
  4. Potato 1 large cubed
  5. Onion 1 large, thinly sliced
  6. Nigella Seeds 1 tsp
  7. Bay Leaf 1 
  8. Green Chilis 3-4 slit
  9. Ginger Paste 1 tbsp
  10. Turmeric Powder 1 tsp
  11. Red Chili powder 1/2 tsp
  12. Cumin Powder 1 tsp
  13. Salt and Sugar to taste
  14. Mustard oil 3 tbsp

METHOD:

Serving size: 4-5

Separate the leaves of the Malabar spinach from the stems. Chop the stems into 3-inch pieces. Shred the leaves coarsely.

Clean the prawns, devein and toss them with a pinch of turmeric and salt.

Heat 1 tbsp of mustard oil in a pan and lightly stir-fry the prawns for 1 minute until they turn pink. Remove and set aside.

Temper the remaining oil with nigella seeds, green chilis and bay leaf. Once they release their aroma, add the onions and saute them until they turn translucent. 

Stir in the ginger paste and saute briefly before adding potatoes and pumpkin. Cook them on medium heat for 3-4 minutes.

Add the stems, salt, sugar and all the dry spice powders. Sauté for 2-3 minutes until they become slightly tender.

Add the shredded leaves and toss well to coat them with the spices. Lower the heat, cover the pan and let it cook for 8-10 minutes. The spinach will release its natural moisture, allowing the vegetables to cook in their own steam.

Once the vegetables are tender, add the fried prawns and cook for 2-3 minutes to let any excess moisture evaporate. 

Garnish with slit green chilis, a few golden-fried prawns, and serve with steamed rice, dal, and roasted papad. 



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