Sunday, March 24, 2013

Pui Shaker Ghonto

pui shaker ghonto
pui shaker ghonto
This one is a typical bengali recipe.We bengali have a saying "macher raja rui ar shaker raja pui".
Pui shak is the most eaten leafy vegetable in any bengali household.I love the thick texture of these leave.But my favourite part is data or stem part of this leafy vegetable.Here in Bangalore it's not so easy to avail pui shak. But sometimes I manage to get it from Mangalorean shops.In Mangalore also it is a famous leafy vegetable.It is calles busley sappu thereBut their way of making is so much different from ours.Here goes the bengali type recipe of pui shaker ghonto. For cooking ghonto we need lots of vegetable.But the taste of this dish is enhanced by 100 times with the pressence of prawns.


Wash and clean the pui shak.
Peal ,wash and cut all the vegetables in 1" cubes.
Heat 1 tbsp oil in a kadai. Add panchforon and then add green chillies.
Then add all the cut vegetables in it.Stir well for 5 mins.
Then add the pui shak,1 tsp turmeric powder and salt.

Now cover and cook in simmer till all the vegetables are cooked.
Devein the prawns.Wash and clean them.Marinate with salt and 1 tsp turmeric powder.

Now heat 1 tbsp oil in another kadai. Fry the prawns till they are opaque. Do not over fry them as they will become hard then.Now keep them aside.
Now in the same kadai add 1 more tbsp of oil.Then add the onion,garlic and ginger paste.Fry till the oil separates.

Then add all the cooked vegetables in in.Add the fried prawns.Stir well.Add salt of required.Fry for some more time.Cover and give some standing time after switching off the flame.
Serve with steamed rice or khichdi. It even goes well with roti/chapathi.

1 comment:

  1. Iss... dekhe ki lobh lagche. pui saak khaini kotodin :(


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