ପୋଇ ଚିଙ୍ଗୁଡ଼ି ଘାଣ୍ଟ//poi chingudi curry recipe#laxmipriya kitchen

Poi Chingudi Ghanta (Malabar Spinach & Prawn Curry) Ingredients 1 bunch Malabar spinach (Poi Saag), chopped 200 g prawns, cleaned 1 potato, diced 1 cup pumpkin, diced 1 small brinjal (eggplant), diced 1 onion, finely chopped 5–6 garlic cloves, crushed 1 tsp turmeric powder ½ tsp red chili powder Salt to taste ½ tsp panch phoran (five-spice mix) 2–3 tbsp mustard oil Method 1. Marinate the prawns with a little turmeric and salt for 10 minutes. 2. Heat mustard oil in a pan and lightly fry the prawns. Remove and keep aside. 3. In the same oil, add panch phoran and let it splutter. 4. Add chopped onion and crushed garlic. Sauté until light golden. 5. Add potato, pumpkin, and brinjal. Fry for 4–5 minutes. 6. Add turmeric, red chili powder, and salt. Mix well. 7. Add the chopped Malabar spinach and cover the pan. The spinach will release water as it cooks. 8. Once the vegetables are soft, add the fried prawns and mix well. 9. Cook on medium heat until everything becomes soft and slightly mashed, forming a thick "ghanta" consistency. 10. When the curry is well combined and the oil starts separating, turn off the heat. Serving Suggestion Serve hot with steamed rice for a delicious traditional Odia meal. Recipe Title: Poi Chingudi Ghanta | Traditional Odia Malabar Spinach & Prawn Curry 🍤🌿🍚