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 serving
354cal
30gprotein
20gcarbs
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 traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
A classic Bengali stir-fry where tender pointed gourd and potatoes are cooked in a rich, spicy onion-tomato masala. This semi-dry curry is a household favorite, perfect with rotis or dal and rice.
About Chingudi Jhola, Bihari Arna and Aloo Potala Kasa
Perfectly spiced Chingudi Jhola with energy-giving Arna. An aromatic, soul-satisfying meal that warms the heart!
This odia dish is perfect for dinner. With 1116.31 calories and 44.99g 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.
4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
17gfat
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
2 tbsp Ghee
4 pods Green Cardamom Pods (Lightly crushed)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Cashews (Chopped, for garnish)
Instructions
1
Prepare the Rice
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
250 g Pointed Gourd (Lightly scraped and cut in half lengthwise)
2 medium Potato (Peeled and cubed into 1-inch pieces)
4 tbsp Mustard Oil (Essential for authentic flavor)
1 large Onion (Finely chopped)
2 medium Tomato (Pureed)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 whole Green Chili (Slit lengthwise)
1 tsp Cumin Seeds
1 whole Bay Leaf
1 whole Dry Red Chili (Broken in half)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 tsp Sugar (Helps balance the flavors)
1 tsp Salt (Or to taste)
0.25 cup Water (Warm, use as needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Fry the Vegetables
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This removes its pungent raw smell.
Carefully add the potato cubes. Fry for 6-8 minutes, stirring occasionally, until they are golden brown and about 80% cooked. Remove with a slotted spoon and set aside.
In the same oil, add the pointed gourd halves. Fry for 5-6 minutes until they are tender and have light brown blisters on the skin. Remove and set aside with the potatoes.
2
Prepare the Masala Base
In the remaining oil, reduce the heat to medium. Add the bay leaf, dry red chili, and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
Add the ginger and garlic paste and cook for another minute until the raw aroma disappears.
3
Cook the Spices and Tomato
Add the turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30 seconds on low heat to prevent burning.
Pour in the tomato puree and add the slit green chilies and salt. Mix well.
Cook the masala, stirring frequently, for about 6-8 minutes. Continue until the mixture thickens and you see oil separating from the sides of the masala.
4
Combine and 'Kasa' the Curry
Add the fried potatoes and pointed gourd back to the pan. Add the sugar and gently toss everything together to coat the vegetables evenly with the masala.
This step is called 'kasa' or 'bhuna', which means sautéing the vegetables with the spices. Stir-fry for 2-3 minutes.
Sprinkle about 1/4 cup of warm water, cover the pan, and reduce the heat to low.
Let it simmer for 5-7 minutes, or until the vegetables are fully cooked and have absorbed the flavors. The final consistency should be semi-dry with the masala clinging to the vegetables.
5
Finish and Garnish
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final gentle mix.
Garnish with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot with luchi, paratha, or as a side dish with steamed rice and dal.
