Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin sabji with malabar spinach and prawn. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
For a vegetarian version, substitute the prawns with fried vadi (dried lentil dumplings) and it will taste just as yummy. You can use any kind of spinach at your disposal; here, I am using Malabar spinach, a type that my gran grows in her back garden. For a vegetarian version, substitute the prawns with fried vadi (dried lentil dumplings) and it will taste just as yummy. Saag (Green Leafy vegetables) Breakfast & Teatime.
Pumpkin sabji with malabar spinach and prawn is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Pumpkin sabji with malabar spinach and prawn is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin sabji with malabar spinach and prawn using 11 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin sabji with malabar spinach and prawn:
- Take 1/4 pumpkin
- Get 200 gm Malabar spinach
- Take 1 medium potato
- Make ready 1 small onion
- Take 1 tsp pachforon
- Take 11/2 tsp salt
- Get 1/2 tsp turmeric powder
- Make ready 4 red chilli
- Take 1 tsp yellow mustard
- Get 1 tsp black mustard
- Get 2 tbsp mustard oil
Bring to a boil, reduce heat and simmer until the pumpkin or sweet potato is tender, stirring from time to time. Add the prawns or shrimp and spinach, and simmer just until the shrimp is cooked, three to five minutes. Serve with steamed rice or naan. Malabar spinach could become as popular as traditional spinach because of its pleasant taste, especially for customers willing to try authentic Asian food.
Instructions to make Pumpkin sabji with malabar spinach and prawn:
- Heat a pan with oil
- Cut all the vegetables
- Fry the prawn
- Add pachforon in hot oil
- Fry onion and add pumpkin, potato, stem of malabar spinach
- Add salt, turmeric powder, Red chilli
- Add fried prawn
- At the last step add malabar spinach leaf
- Half tsp sugar
- Make a paste of mustard seed and red chilli
- Mix it and cook for another 5 minute
- Serve it with hot rice
Serve with steamed rice or naan. Malabar spinach could become as popular as traditional spinach because of its pleasant taste, especially for customers willing to try authentic Asian food. Others call it heat tolerant spinach, or vine spinach. Dime placed for comparison, Malabar The first borrows from a Bengali chorchori wherein I used a mixture of pumpkin and yam or Elephant's foot with chopped malabar spinach stems, leaves, plus a green chilli and poppy seed paste. The second, adapted from a Veg Recipes Of India recipe with chowli or black eyed peas cooks it like a curry with freshly grated coconut and tamarind.
So that’s going to wrap it up for this special food pumpkin sabji with malabar spinach and prawn recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
