Chingudi Saga Tarkari

1. 1
   prep · ~5 min

   Blanch the spinach.

   1.Bring a pot of water to a rolling boil.

   2.Add the chopped spinach and let it cook for 2 minutes until wilted.

   3.Drain immediately and transfer to a bowl of ice-cold water.

   4.Once cooled, drain again and blend into a smooth puree. Set aside.

   TIPShocking spinach in ice water locks in the bright green color for a vibrant gravy.
2. 2
   saute · ~3 min

   Marinate and sear the prawns.

   1.In a bowl, toss the prawns with a pinch of turmeric powder and a pinch of salt.

   2.Heat 1 tablespoon mustard oil in a pan over medium heat until smoking lightly.

   3.Add the prawns and sear for about 1 minute per side until pink. Remove and set aside.

   TIPDo not overcook the prawns at this stage; they will finish cooking in the gravy and remain juicy.
3. 3
   saute · ~7 min

   Build the aromatic base.

   1.In the same pan, add the remaining 1 tablespoon mustard oil.

   2.Add the finely chopped onions and sauté until translucent (3-4 minutes).

   3.Add the minced garlic and grated ginger; sauté for 1 minute until the raw smell fades.

   4.Toss in the slit green chilies and cook for another minute.
4. 4
   saute · ~7 min

   Cook the tomato-spice masala.

   1.Add the chopped tomatoes, red chili powder, cumin powder, and the remaining turmeric powder.

   2.Stir and cook until the tomatoes soften and the oil begins to separate from the mixture (5-7 minutes).

   3.Sprinkle in the remaining salt and mix well.

   TIPCook the tomatoes thoroughly until they are mushy; this ensures the raw tang disappears and the gravy tastes mellow.
5. 5
   simmer · ~6 min

   Simmer the spinach gravy.

   1.Pour the spinach puree into the pan and stir to combine with the masala.

   2.Add 1 cup of water to reach a smooth, flowing consistency.

   3.Bring the gravy to a gentle simmer and let it cook uncovered for 5-6 minutes, stirring occasionally.
6. 6
   simmer · ~4 min

   Add the prawns and finish cooking.

   1.Gently place the seared prawns into the simmering spinach gravy.

   2.Let them cook for 3-4 minutes until they are perfectly tender and soak up the flavors.

   3.Sprinkle a pinch of garam masala over the top and stir gently.
7. 7
   temper · ~1 min

   Finish with a ghee tempering.

   1.In a small separate pan, heat 1 teaspoon of ghee.

   2.Add 1 teaspoon cumin seeds and let them crackle for a few seconds until fragrant and golden.

   3.Pour this sizzling tempering immediately over the curry.

   TIPThe hot cumin-infused ghee adds a final layer of nutty aroma that defines this dish.
8. 8
   garnish

   Garnish with fresh coriander leaves and serve hot with steamed rice.

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