Chingudi Patrapoda

Instructions

1. 1

   Prepare the Mustard Paste

   • Soak the black mustard seeds in warm water for 15 minutes. Drain the water.
   • In a grinder, combine the soaked mustard seeds, garlic cloves, ginger, and green chilies.
   • Add 1-2 tablespoons of water and grind to a smooth, thick paste. Avoid over-grinding, which can make the paste bitter.
2. 2

   Marinate the Prawns

   • In a mixing bowl, add the cleaned and deveined prawns.
   • Add the prepared mustard paste, finely chopped onion, turmeric powder, red chili powder, salt, and lemon juice.
   • Pour in 2 tablespoons of mustard oil and mix thoroughly until each prawn is evenly coated.
   • Cover and let the prawns marinate for at least 15-20 minutes.
3. 3

   Prepare the Turmeric Leaves

   • Carefully wash the turmeric leaves under running water and pat them dry.
   • Briefly pass each leaf over a low open flame for a few seconds. This wilting process makes them pliable and prevents them from tearing when folded.
4. 4

   Assemble the Parcels

   • Lay a wilted turmeric leaf flat. Place a portion of the marinated prawn mixture in the center.
   • Drizzle a few drops of the remaining mustard oil over the prawns.
   • Fold the leaf from all sides to create a secure, rectangular parcel. If necessary, tie it with a cotton thread to keep it sealed.
   • Repeat with the remaining mixture and leaves.
5. 5

   Cook the Parcels

   • Heat a heavy-bottomed pan or tawa over low-medium heat.
   • Place the wrapped parcels on the pan in a single layer.
   • Cover the pan with a lid and cook on low heat for about 8-10 minutes.
   • Carefully flip the parcels and cook for another 8-10 minutes on the other side. The leaves will become charred in spots, which imparts a smoky aroma.
6. 6

   Serve

   • Remove the cooked parcels from the pan and let them rest for 2-3 minutes.
   • Serve the parcels hot, allowing each person to unwrap their own to enjoy the burst of aroma.
   • This dish pairs wonderfully with steamed rice.