Pui Dana Diye Chingri

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Bengal had always been the land of invasions. Dutch, Portuguese, Muslims and the British – everybody had ruled over this state at one point of time or the other. These invasions had a great impact in the social and economic arena of the state. The culinary field was not left behind. The indigenous Bengali cuisine had been influenced by these invaders. In spite of these influences there are some recipes which can always be called as authentic Bengali recipe. One such is the pui-er dana diye chingri maach (Malabar spinach seeds with shrimps).

This recipe is a typical Bangal style recipe and is cooked with a concoction of few spices to retain the green and fresh smell of the seeds. I have used fresh shrimps to prepare this recipe, but you can also use chingri shutki (dried shrimps) too. While using the dried shrimps, fry it similarly as when using the fresh shrimps.


  • 1 cup Malabar spinach (Pui) seeds
  • ½ cup small shrimps
  • ½ cup thinly sliced potatoes
  • ½ cup thinly sliced pumpkin
  • 1 medium sized onion, julienne
  • 1 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 1 tablespoon garlic paste
  • 4 tablespoon mustard oil
  • Salt to taste


  • De-vein and clean the shrimps
  • Heat 1 ½ tablespoon of mustard oil in a wok, as it turns piping hot, add the shrimps and stir fry till they turn a little hard, keep aside
  • Pour in the extra oil and sauté onions, add the garlic paste
  • Drop in the potatoes and pumpkin as the onions turn translucent, cook for sometime
  • Season with the spices and salt
  • Add the pui seeds and cook till they soften
  • Add the shrimps and cook for 2-3 minutes more
  • Take out of flame and serve hot with warm white rice

Hot Tips – It is very essential to clean the shrimps properly. While frying the shrimps, just don’t let the shrimps turn too hard, else the shrimps will turn chewy.

Further Reading – Chanchra, Lutiya Shutki

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Ful Kopir Achar – Cauliflower Pickle

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Grandma’s Secret

Winter has left Kolkata, fans are on all day long. But, there are some left out winter vegetables in the market, being sold at quite a low price. My Didu (maternal grandmother) used to buy a good number of cauliflowers from the market during this time of the year, cut those into small florets, treated with salt and some other spices (which I can’t remember now) and dry them up in the sun.

These cauliflowers remained intact for more than 3-4months, retaining the same color and texture. Those days have gone passed a long time back; you can get any kind of vegetable at any time of the year. Though my mom insists that seasonal vegetables should be had at that particular season, leaving out the good exception of potato, though harvested in winter its eaten all year round. [Potatoes and Bengali cuisine are closely related; there are so many authentic bengali recipes that feature potato that it seems there had been a marriage between these two].

Steal the Pickle (Achar churi)

Remember the jars of pickles lined up on the roof, a little hands approaching to steal a handful? And there came the bigger hand in between the little hand and the jar of tangy pickle. The fear coated adventure of stealing pickle in the summer afternoon is one of the best memories I have of my childhood. Mom never allowed to have pickles and so stealing and having pickles had an extra feeling of happiness, if not I got caught.

Love thy Neighbor

Coming back to cauliflowers, my neighbor knocked the door this morning with a plate full of lovely looking cauliflowers. When asked she said that it’s the cauliflower pickle she made. It looked so lovely and I just couldn’t resist but pick up a small floret and put it straight into my mouth. I have never tasted such an awesome pickle.

I asked for the recipe and she was kind enough to share the recipe of Cauliflower Pickle (Gobi Achar, in Hindi). And, I thought of sharing this bengali pickle recipe with you. Prepare it and let me know how you fared.

Ingredients of Cauliflower Pickle:

  • Cauliflower (Ful kopi): 1 big size, cut into small florets
  • Potato (Alu); 2 medium size, cut into small pieces to complement the cauliflower florets
  • Green peas (Mator shuti): ½ cup
  • Green chili (Kancha lanka): 8-10
  • Raw tamarind pulp (Kancha tetul bata): 2 tablespoon
  • Mustard paste (Sarse bata): ½ cup
  • Mustard oil (Sarser tel): ½ cup
  • Asafoetida (Hing): ½ teaspoon
  • Salt to taste

How to prepare Cauliflower Pickle:

  • Steam the cauliflower florets, potatoes and green peas together, and drain out any excess water
  • Bring the steamed vegetables to normal temperature
  • Mix all the ingredients to the vegetables and pour in the oil
  • Store in glass container and keep under sun for 2-3 days before the first use

The cauliflower pickle tastes good with warm rice.

Hot Tips – Always use a dry spoon to take out pickle from the jar. The cauliflower pickle can be stored for more than a month.

Further Reading – Andhra Style Cauliflower Pickle, Cauliflower Pickle with onion

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