A traditional Odia delicacy where tender prawns are cooked with a medley of root vegetables in a fragrant, mildly spiced gravy. This comforting curry, seasoned with the unique five-spice blend 'pancha phutana', is a true taste of Odisha's rustic and wholesome cuisine.
Prep25 min
Cook35 min
Servings4
Serving size: 1 serving
300cal
16gprotein
34gcarbs
13g
Ingredients
250 g Prawns (Cleaned and deveined, medium-sized)
150 g Potato (Peeled and cut into 1-inch cubes)
150 g Pumpkin (Peeled and cut into 1-inch cubes)
150 g Raw Banana (Peeled and cut into 1-inch cubes)
100 g Taro Root (Peeled and cut into 1-inch cubes)
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.
Protein-packed Chingudi Mahura curry, aromatic and soul-satisfying, served with fluffy Arna. Pure comfort!
This odia dish is perfect for dinner. With 815.6099999999999 calories and 26.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
100 g Onion (Finely chopped (about 1 medium))
1 tbsp Ginger Garlic Paste
100 g Tomato (Finely chopped (about 1 medium))
1 tsp Turmeric Powder (Divided: 1/4 tsp for marination, 3/4 tsp for curry)
1 tsp Red Chilli Powder (Adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
1.25 tsp Salt (Adjust to taste)
2 cup Warm Water (Approximately 500 ml)
0.5 tsp Garam Masala Powder
1 tsp Ghee (Optional, for finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate Prawns & Prepare Vegetables
In a bowl, combine the cleaned prawns with 1/4 tsp of turmeric powder and a pinch of salt. Mix well and set aside to marinate for 15 minutes.
While the prawns marinate, peel and chop the potato, pumpkin, raw banana, and taro root into uniform 1-inch cubes. Keep the raw banana and potato cubes submerged in water to prevent browning.
2
Sauté the Prawns
Heat 1 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's slightly smoking.
Carefully add the marinated prawns and sauté for 2-3 minutes, just until they turn pink and curl up. Do not overcook them at this stage.
Remove the prawns from the pan using a slotted spoon and set them aside.
3
Prepare the Tempering (Tadka)
In the same pan, add the remaining 2 tbsp of mustard oil and heat it over medium heat.
Once hot, add the pancha phutana, bay leaf, and dried red chillies. Allow the spices to crackle and become fragrant, which should take about 30-40 seconds.
4
Sauté Aromatics and Spices
Add the finely chopped onions to the pan and sauté for 5-7 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the chopped tomatoes and cook for 4-5 minutes until they break down and become mushy.
5
Cook the Vegetables
Drain the vegetables and add them to the pan.
Add the remaining 3/4 tsp turmeric powder, red chilli powder, cumin powder, coriander powder, and salt. Stir everything well to coat the vegetables evenly with the spices.
Sauté the vegetables with the masala for 3-4 minutes.
6
Simmer the Curry
Pour in 2 cups of warm water and stir to combine. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 12-15 minutes, or until the vegetables are about 80% cooked and tender.
7
Add Prawns and Finish
Uncover the pan and add the sautéed prawns back into the curry.
Gently stir to mix them in. Cover and simmer for another 5-7 minutes, allowing the prawns to cook through and absorb the flavors of the gravy.
Sprinkle the garam masala powder and optional ghee over the curry. Give it a final gentle stir.
Check for seasoning and adjust salt if needed. The gravy should be thick and cling to the vegetables.
8
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. Serve hot with steamed rice.
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.
