Tuesday, September 23, 2014

Chingudi Poi Saga (Shrimp and Oriental Spinach Curry)


Ingredients:
1 Bunch Poi leaves washed separated the leaves from the stem and finely chopped
1/2 Cup Salad shrimp
2 Small Eggplant cut into small dice size
1 Potato cut into small dice size
1 Carrot cut into small dice size
1/2 Cup Pumpkin cut into small dice size
1 Medium Onion diced
1 Medium sized Tomato diced
1 Tbs Ginger garlic paste
1/2 Tbs Coriander powder
1/2 Tbs Cumin powder
1/2 Tsp Turmeric powder
1/2 Tsp Red Chili powder
Oil and salt as required

Preparation:
In a pan heat up some oil, add 1/2 of the turmeric powder and salt to the shrimp and fry until 80% of the fish is cooked. Keep aside the shrimp fry.
In the same pan heat up some oil, add red chilly powder wait for 5 sec then add onion and fry until onions are fully cooked and get brown in color.
Add ginger garlic paste and saute until the raw smell is gone then add tomato.
Fry the mixture for 2-3 minutes and add all the other masalas along with salt. Fry the mixture till the oil gets separated.
Now add all the vegetable except the oriental spinach leaves and mix the masala with the vegetable properly, then cook covered until vegetables are 80% done.
When the vegetables are 80% done its time to add the spinach leaves to it. Cover and cook until the leaves are done and mixed with the vegetables properly.
Then add shrimp to it and cook it for another 5-7 minutes.
This poi saga goes excellent with rice and dal.