Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Puin-Chingri: Bangladeshi Style

Puin-Chingri: Bangladeshi Style

Name: How to cook Puin-Chingri: Bangladeshi Style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Puin-Chingri: Bangladeshi Style

A very commonplace- Indian Comfort food from my own province that’s been immensely popular since ages…it’s different varieties of its preparations although, hence this time I tried the Bangladeshi one (my paternal root lies therein, as well as my marital)… A must try for sure- Very easy & can be ready in no time with just a very few ingredients in any Indian Pantry (Of course, that need to have the access to the Non-veg ones)

Ingredient

Food ration :

2 people

Cooking time :

30 mins (prep to dish)

6-8

Prawns/Shrimps: Shelled & Veined- (Lightly sautéed with some salt & turmeric)

250-300 gms

Basalle Alba or Malabar Spinach/Puin Shaak- Commonly known as the Malabar Spinach in India- though both aren’t the same…however it belongs to the same family/species)

Potato: Medium- Diced into small Cubes- Lightly Sautéed & Set Aside

Aubergine (Small): Cut into Cubes or Diced- Lightly Sautéed & Set Aside

1 tsp

PanchPhoron

Whole Dry Red Chillies

1-2

Bay Leaves: Optional

1 tsp

Red Chilli Powder

1/2 tsp

Turmeric

1/4 tsp

Sugar: Optional (Recommend, since Bengali Dishes usually do have it in almost all, not for the sweet tastes but to balance the tartness of the salt)

2-3 tbsps

Shredded Coconut: Any- Fresh or Desiccated

4 tbsps

Mustard Oil: For Cooking- (Mandatory)

1 tbsp

Raw Mustard Oil: To Drizzle on the top

2 tbsps

Fresh Coconut: To Sprinkle at the end

Cooking instructions

* Step 1

First up: Wash & clean the shrimps well…coat with some salt and turmeric & set aside for sometime- Say about 10-15 mins time…Cut & Chop the Basale Leaves & Stems, separately- Wash it well, set aside

* Step 2

Ideally, the shrimps aren’t pre-sautéed in this recipe/dish but in my family I’ve isuues with that hence, by default I need to very lightly sauté the same & set aside for its later use

* Step 3

Keep rest all other ingredients ready & handy so as to proceed with our cooking process further, one after the other….

* Step 4

Heat up a frying pan/wok over the medium flame: Add in the cooking oil to it & then, the tempering spices of PanchPhoron & Dry Red Chillies, let them splutter & turn aromatic…then the chopped onions- Sauté until translucent

* Step 5

Now goes in the chopped 2G Paste (Ginger-Garlic), keep sautéing until their raw smell goes off…goes in the shredded coconut…keep stirring & then, the chopped Basale stems first- Sauté for about a minute or so, add in the salt & sugar to it, red chilli powder & turmeric, now goes in the chopped leaves- it releases some water in which it need be slow cooked until properly cooked

* Step 6

Reduce the flame to the low-medium, cover it & allow it to cook for about 10 mins time, stirring occasionally in between- so as to sticking to the bottom of the pan- Once done, put off the flame- Add in some raw mustard oil on its top, mix well & cover it back to sit on the hot oven for another 10-15 mins time before serving it hot

* Step 7

Transfer it now, to a separate serving plate & it’s ready to be grabbed in no time…Enjoy & relish this delectable dish with the piping hot steamed rice and dal of your choice perhaps or simply enjoy it as is with the plain rice...