Chingri Maach diye Kumro Shaag Er Chorchori - Bengali Style | How to make Chingri Maach diye Kumro Shaag Er Chorchori - Bengali Style

By Bethica Das  |  10th Apr 2018  |  
5 from 1 review Rate It!
  • Chingri Maach diye Kumro Shaag Er Chorchori - Bengali Style, How to make Chingri Maach diye Kumro Shaag Er Chorchori - Bengali Style
Chingri Maach diye Kumro Shaag Er Chorchori - Bengali Styleby Bethica Das
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

1

1

About Chingri Maach diye Kumro Shaag Er Chorchori - Bengali Style Recipe

This is a traditional Bengali curry made with pumpkin leaves and few tender twigs. A whole lot of mixed veggies and some prawns are thrown in to make this simple and delicious recipe. It is cooked in mustard oil for an authentic touch and flavour. I added some ghee to the end product to make it more flavourful. You may omit the prawns and use vadi (dried lentil dumplings) for the vegetarian version. This yummy side dish is best enjoyed with plain steamed rice.

Chingri Maach diye Kumro Shaag Er Chorchori - Bengali Style

Ingredients to make Chingri Maach diye Kumro Shaag Er Chorchori - Bengali Style

  • 2-3 cups pumpkin leaves & tender twigs washed, drained & chopped
  • A cup each of mixed veggies (pumpkin, potato, french beans, radish, broad beans, eggplants, parwal), chopped lengthwise
  • 3 tbsp. mustard oil
  • 2 bay leaves
  • 1 tsp. panch phoron
  • 1/4 tsp. asafoetida (opt)
  • 2 slit green chilies
  • 8-10 prawns, deveined & cleaned
  • 1 tsp. grated ginger
  • 1 tsp. turmeric powder
  • 1 tsp. cumin powder
  • 1 tsp. turmeric powder
  • 1 tsp; ghee

How to make Chingri Maach diye Kumro Shaag Er Chorchori - Bengali Style

  1. Heat oil in a pan and temper with panch phoron, asafoetida, bay leaves and green chilies. Saute for a few seconds.
  2. Add the prawns and ginger. Stir fry for 1-2 minutes. Then add all the mixed veggies and all the dry spices. Mix well and fry for 4-5 minutes. Add the chopped greens and twigs.
  3. Combine everything well and cook, covered on a low flame. Keep stirring at intervals. You may sprinkle some water if required.
  4. When done, switch off the flame and add the ghee. Give it a toss and keep it covered for 2-3 minutes. Serve as a side dish with rice or chapatis.

My Tip:

1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, cumin & nigella seeds)

Reviews for Chingri Maach diye Kumro Shaag Er Chorchori - Bengali Style (1)

Hema Mallik6 months ago

Thanks for sharing this recipe.
Reply