Poi chingudi sukhua tarkari is a traditional odia recipe served with pakhala. The dry prawn brings the malbar spinach a nice taste. You will definitely love this recipe, if you are a lover of dry fish. I have tried to make this recipe with very less ingredients and following very easy steps. The Mustard paste with garlic and other spices brings this recipe a mount watering taste. Please try this recipe and let me your thoughts.

Let's see the ingredients:

Malwar spinach or poi - 250gm
Brinjal - 2
Potato - 1 big
Tomato - 1
Dry prawn - 50gm
Mustard - 1 tablespoon
Jeera - 1 teaspoon
Garlic - 8 to 10 cloves
Dry Chilly - 2
Futuna - 1 teaspoon
Onion - 1 sliced
Oil- 2 tablespoon
Turmeric - 1 teaspoon
Salt - as per taste
Chilly powder - 1 teaspoon

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