A classic Odia prawn curry where tender prawns are simmered in a tangy and pungent mustard-based gravy. This flavorful dish from Odisha brings a unique coastal taste to your table, best enjoyed with steamed rice.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
358cal
30gprotein
22gcarbs
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
4 tbsp Mustard Oil
2 tbsp Black Mustard Seeds
1 tbsp Poppy Seeds (Also known as Posto or Khus Khus)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
Crispy, pan-fried eggplant slices coated in a simple spice mix. This classic Odia side dish is quick to make and pairs wonderfully with dal and rice for a comforting meal.
About Chingudi Jhola, Bhaja Bhaat and Baigana Bhaja
Aromatic, protein-packed Chingudi Jhola with crispy Baigana Bhaja – a perfectly spiced, comforting meal!
This odia dish is perfect for lunch. With 1341.62 calories and 48.69g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
1 tsp
Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Panch Phoron (A five-spice blend of mustard, cumin, fenugreek, nigella, and fennel seeds)
1 pc Bay Leaf
2 pc Dried Red Chili
1.5 tsp Salt (Or to taste)
2 cup Water (Preferably warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate Prawns & Prepare Mustard Paste
In a bowl, combine the cleaned prawns with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Mix well and set aside to marinate for 15 minutes.
Soak the black mustard seeds and poppy seeds in 1/4 cup of warm water for 15 minutes to soften them.
Drain the soaked seeds and transfer them to a grinder. Add the green chilies and a pinch of salt. Grind to a very smooth paste, adding a little water as needed. A smooth paste is crucial to avoid a gritty texture.
2
Shallow-Fry Prawns & Potatoes
Heat 2 tbsp of mustard oil in a kadai or deep pan over medium-high heat until it is almost smoking.
Carefully add the marinated prawns and shallow-fry for 1-2 minutes, just until they turn pink and curl up. Do not overcook. Remove the prawns with a slotted spoon and set them aside.
In the same oil, add the potato cubes. Fry for 5-7 minutes, stirring occasionally, until they are golden brown on all sides. Remove and set aside.
3
Prepare the Gravy Base
Add the remaining 2 tbsp of mustard oil to the same pan. Heat it well.
Lower the heat and add the panch phoron, bay leaf, and dried red chilies. Allow them to crackle for about 30 seconds to release their aroma.
Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
4
Cook the Masalas
Stir in the tomato puree, the remaining 1/2 tsp of turmeric powder, red chili powder, and 1 tsp of salt. Mix everything well.
Cook this masala mixture on medium-low heat for 5-7 minutes, until you see the oil separating from the masala at the edges.
Now, add the prepared mustard-poppy seed paste. Stir continuously and cook for only 1-2 minutes. This step is critical; overcooking the mustard paste will make the entire curry bitter.
5
Simmer and Finish the Curry
Pour in 2 cups of warm water and stir to combine. Bring the gravy to a rolling boil.
Add the fried potato cubes. Cover the pan, reduce the heat to low, and simmer for 8-10 minutes, or until the potatoes are fork-tender.
Gently add the shallow-fried prawns to the gravy. Stir and let it simmer for another 3-4 minutes, allowing the prawns to absorb the flavors of the gravy.
Garnish with freshly chopped coriander leaves and turn off the heat. Let the curry rest for 5 minutes before serving.
6
Serve
Serve the hot Chingudi Jhola with steamed rice for an authentic Odia meal.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
1 large Eggplant (about 450g, also known as Baigana)
2 tbsp Rice Flour
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
0.5 tsp Cumin Powder
0.75 tsp Salt (or to taste)
0.25 cup Mustard Oil (for shallow frying)
Instructions
1
Prepare the Eggplant
Wash the eggplant thoroughly. Trim the stalk and slice it into roundels about 1/4-inch (0.6 cm) thick. You should get about 12-14 slices.
Optional but recommended: Place the slices in a bowl of water with a teaspoon of salt for 10 minutes. This prevents browning and helps reduce oil absorption.
Drain the slices and pat them completely dry with a clean kitchen towel. This step is crucial for achieving a crispy texture.
2
Coat the Slices
In a wide, shallow dish or plate, combine the rice flour, turmeric powder, red chili powder, cumin powder, and salt. Mix well.
Take one eggplant slice at a time and press it firmly into the spice mixture, ensuring it is evenly coated on both sides and the edges.
Set the coated slices aside on a plate for 5-10 minutes. This allows the masala to adhere well to the eggplant.
3
Shallow Fry
Heat the mustard oil in a wide, heavy-bottomed skillet or tawa over medium heat. The oil should be hot enough that a pinch of the spice mix sizzles immediately, but it should not be smoking.
Carefully arrange the coated eggplant slices in a single layer in the pan. Do not overcrowd; fry in batches if necessary.
Fry for 3-4 minutes on the first side, or until the bottom is golden brown and crisp.
Flip the slices gently with a spatula and fry for another 3-4 minutes on the other side until tender, golden, and crispy.
Once cooked, transfer the fried slices to a plate lined with paper towels to drain any excess oil.
4
Serve
Serve Baigana Bhaja immediately while it's hot and crispy. It pairs perfectly with steamed rice and dal, especially Odia Dalma.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
