Poi Chinguri (Prawn in Malabar Spinach)

Poi or Basella Alba or Malabar Spinach (also Phooi, Climbing spinach, Creeping spinach etc) is a common saaga (leafy vegetable stir fry) prepared in Orissa and other eastern states. Prawns/Shrimps add greatly to the taste of this simple, unpretentious dish with extremely balanced flavors.


As a kid, when eating green leafy vegetables felt next only to capital punishment, this was one of those oddities that had captured my taste buds. I especially liked the smell of this combo with the mushy poi leaves, sweet pumpkin, small pieces of potatoes (which tops everything else but chicken when it comes to my "favorite edible  things" list) and prawn.


If you haven't cooked poi before, you may be a little concerned while chopping it. It feels mushy, sticky, gooey like okra while chopping. Since the leaves have so much moisture, ensure that you don't cover and cook the whole time. Give it a little bit of air while cooking - open the lid a little more than usual!
The recipe below serves two.


You need:


1 tbsp panch phoran

2 dry red chilis

1/2 inch ginger grated

4 cloves garlic crushed

4 cups poi leaves chopped

1 cup pumpkin chopped

1/2 cup eggplants

1/2 cup potato chopped into very small pieces

1 small onion chopped

1 tsp cumin powder, 1 tsp coriander powder , 1/2 tsp turmeric

salt to taste

Process

1. Fry the prawns and keep aside.
2. Fry the potatoes and keep aside.
3. Temper the oil with panch phoran and the red chilis, and add onions as they start crackling
4. As onions turn golden brown, add small pieces of potatoes and pumpkin. Cover and cook for a bit till they start getting tender.
5. Add eggplant and and cook for 5 more minutes.
6. Keep stirring constantly. After the eggplants are done, add the chopped poi leaves, cumin, coriander and turmeric powder and cook for around 8 minutes on low heat.
7. Mix the prawns and warm for 2 more minutes.
8. Serve with roti, rice or parathas. I like my poi saaga with roti and daal!