Chingudi Chadchadi
A classic Odia dish featuring tender prawns and mixed vegetables cooked in a pungent mustard paste. This semi-dry curry is bursting with savory and spicy flavors, perfect with steamed rice.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Mustard Paste
- b.Soak the black mustard seeds in 1/4 cup of warm water for at least 15 minutes. This softens them and reduces bitterness.
- c.Transfer the soaked mustard seeds along with their water to a grinder jar. Add the cumin seeds, garlic cloves, and green chilies.
- d.Grind to a smooth, fine paste, adding a splash more water if necessary to help the blades move. Set this paste aside.
- 2
Step 2
- a.Marinate and Fry the Prawns
- b.In a bowl, combine the cleaned prawns with 1/4 tsp of the turmeric powder and 1/4 tsp of the salt. Mix well to coat.
- c.Heat 1 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat.
- d.Add the marinated prawns and shallow-fry for 1-2 minutes, just until they turn pink and curl. Be careful not to overcook.
- e.Remove the prawns from the pan with a slotted spoon and set them aside.
- 3
Step 3
- a.Sauté Aromatics and Vegetables
- b.In the same pan, add the remaining 2 tbsp of mustard oil. Heat it until it is almost smoking.
- c.Lower the heat to medium, add the panch phoron and dried red chilies. Allow them to crackle for about 30 seconds to release their aroma.
- d.Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- e.Add the potato cubes and drumstick pieces. Stir and cook for 5-7 minutes, allowing them to get slightly browned.
- f.Add the brinjal cubes and continue to sauté for another 4-5 minutes until all vegetables are partially cooked and softened.
- 4
Step 4
- a.Combine and Finish the Curry
- b.Add the prepared mustard paste to the pan, along with the remaining turmeric powder, red chili powder, and the remaining 1 tsp of salt.
- c.Stir-fry the paste with the vegetables for 2-3 minutes until the raw smell of the mustard disappears and oil begins to separate.
- d.Add the chopped tomatoes and cook for another 3-4 minutes until they break down and become mushy.
- e.Pour in 1/2 cup of water, stir everything together, and bring the mixture to a gentle simmer.
- f.Cover the pan, reduce the heat to low, and let it cook for 8-10 minutes, or until the vegetables are completely tender.
- g.Add the fried prawns back into the pan. Gently fold them into the vegetable mixture and cook for a final 2-3 minutes to allow the flavors to meld.
- h.Garnish with freshly chopped coriander leaves. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use traditional mustard oil. Its pungent aroma is key to Odia cuisine.
- 2Avoid over-grinding the mustard seeds, as it can release bitter compounds. A short, powerful grind is best.
- 3Frying the prawns separately ensures they remain succulent and don't become tough or rubbery in the final dish.
- 4If the curry becomes too dry while cooking the vegetables, you can add a splash of warm water.
- 5Let the panch phoron splutter completely in hot oil to unlock its full aromatic potential before adding other ingredients.
Adapt it for your goals.
Vegetable Addition
Incorporate other traditional vegetables like pumpkin (kakharu), raw banana (kancha kadali), or broad beans (simba) along with the existing ones.
Protein SwapProtein Swap
This recipe works wonderfully with small freshwater fish instead of prawns. This variation is known as 'Macha Chadchadi'.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, omit the prawns and use paneer cubes (added at the end) or a medley of vegetables like cauliflower and carrots.
Milder FlavorMilder Flavor
If you find black mustard too pungent, you can use a 50/50 mix of black and yellow mustard seeds for a slightly milder taste.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and overall body maintenance.
Anti-inflammatory Properties
The dish contains ingredients like mustard seeds, turmeric, and garlic, which are known for their powerful anti-inflammatory compounds that can help reduce inflammation in the body.
Good Source of Fiber
The variety of vegetables like drumsticks, brinjal, and potatoes provides a good amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Packed with Vitamins and Minerals
This dish is a good source of various micronutrients, including Vitamin C from tomatoes, iron from prawns, and potassium from potatoes, contributing to overall health and well-being.
Frequently asked questions
One serving of Chingudi Chadchadi (approximately 275g) contains an estimated 350-450 calories. The exact count can vary based on the size of the prawns and the amount of oil used.