poi chingudi sukhua (dried prawn)charchadi

INGREDIENTS

Poi shag (Basella leaf/Malabar Spinach) – 250 gms
Red pumpkin – 100 gms
Potato – 1 (Medium size)
Dried prawn fish(chingudi sukhua)
Green chili – 3 (slit)
Dried Red chili (Whole) – 1
Panch phoran – ½ tsp
Turmeric powder – ½ tsp
Cumin powder – a big pinch
Mustard paste-3 tsp
Garlic- 4-5 cloves
Salt to taste
Mustard oil – 1 tbsp

METHOD:

1.Clean and cut the poi shag.

2.Clean dried prawns by washing it .
3.Cut potato and red pumpkin into cube size.
4.Heat a pan add oil and then add the dried prawn and to it turmeric powder and a little amount of salt and fry it and keep aside.
5.Heat mustard oil  in a deep frying pan on medium heat,add 2 tsp mustard oil,panch phoran and red chili. Saute on medium heat until crackle.
6.Add potato cubes and big pinch of salt and fry light golden color.
7.Add Red pumpkin and cook until tender, add green chili,mustard paste and turmeric powder,and garlic cloves and mix well and add litter amount of water into it and cook for 3-4 minutes with lid.
8.Now add chopped poi shag,dried prawn salt

and some water and stir it and put the lid and cook till potato and pumpkin are done, cook for 7 minutes.

9.Serve hot with steamed white Rice.