Shaag chingri

    40 mins

    This is a favorite lunch item of mine. It is very healthy,soothing, and flavorful.


    California, United States
    2 people made this

    Serves: 5 

    • 4 tbspn of oil
    • 1 tspn cumin seeds
    • 15 pieces of popcorn shrimp
    • 1 whole dried red chili
    • 2 medium potatoes diced but not peeled
    • 3 cups peeled and diced pumpkin
    • 1/2 tspn coriander powder
    • 1/2 tspn chili powder
    • 1 tspn sugar
    • 1 bundle spinach chopped
    • salt to taste
    • Water as needed
    • A few sprigs of coriander leaves chopped

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. First heat the oil in a pan, add the cumin seeds, add the shrimp and 1/2 tspn turmeric powder. Fry the shrimp for a couple of minutes and then take them out with a slotted spoon and leave aside.
    2. Next break the whole dried red chilli and fry it in the oil for a minute before adding the potatoes and pumpkin. Stir fry these for a few minutes. Add the coriander powder, chili powder and sugar and stir-fry for a couple more minutes.
    3. Now add the chopped spinach and stir it in until it slowly decreases in volume and blends in with the other ingredients for 3 mins. Now add the salt and sprinke about 3-4 tbsp of water. Cover and allow to cook under low heat until the potatoes are done.
    4. Sprinkle and stir in the shrimp before turning off the heat, you may wish to save a little for the final garnish when you serve this dish. Add coriander leaves.
    5. Serve with rice.

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