Pui Chingri Chorchori | Malabar Spinach with Shrimp

Pui Chingri Chorchori | Malabar Spinach with Shrimp :

Ingredients:

2 tablespoons mustard oil
1 teaspoon panchphoron for seasoning...It is a mix of 5 spices if you don't have it you can use cumin seeds as well.
3-4 dried red chillies
1/2 cup cubed radish
1 small potato cubed
1/2 cup chopped cauliflower
1 small eggplant cut into small pieces
1 inch piece ginger
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds
2-3 cups chopped malabar spinach
1/2 cup green peas ( thawed)
Salt to taste
1/4 pound shelled small or medium sized shrimp
1/2 teaspoon turmeric
1/2 teaspoon sugar

Instructions:

Heat all but 1 teaspoon of the oil and add in the panchphoron or cumin seeds and cook till the spice crackles.

Add in the radish, potato, cauliflower and eggplant and mix well. Reduce the heat to low and cover the pot and cook for about 7-10 minutes

In the meantime, grind the ginger, fennel, cumin and coriander into a paste.

Remove the cover and stir well, the vegetables should be fairly soft at this point and have released some moisture.

Add in the spice paste, and the greens. Add the greens slowly, letting them wilt, you can add a little water if the mixture appears to dry, but you do not want this to get too wet. Add in 1 teaspoon of the salt and the peas and cover the mixture.

Smear the shrimp with the salt and the turmeric. fry the shrimp till golden 

Stir the green and vegetables well, the spinach should be nice and soft as should the eggplant.

Mix in the shrimp and the sugar and serve with rice and dal.