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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.
For 4 servings
Marinate Prawns & Prepare Vegetables
Sauté the Prawns
Prepare the Tempering (Tadka)
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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.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 288.44 calories per serving with 15.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Spices
Cook the Vegetables
Simmer the Curry
Add Prawns and Finish
Garnish and Serve
Omit the prawns to make a classic Odia 'Mahura'. You can add other vegetables like drumsticks, brinjal (eggplant), or broad beans for more texture.
For a creamier and richer gravy, add 2-3 tablespoons of freshly grated coconut or a paste of coconut and poppy seeds (posto) in the last 5 minutes of cooking.
Instead of powdered spices, make a fresh paste by grinding 1 tsp cumin seeds, 1 tsp coriander seeds, 1/2 inch ginger, 3-4 garlic cloves, and 1 dried red chilli. Add this paste after the onions are browned.
Prawns are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and overall body maintenance.
The medley of root vegetables like potato, taro, and pumpkin provides significant dietary fiber, aiding digestion and promoting satiety. They are also packed with essential vitamins like A and C, and minerals like potassium.
The root vegetables in this dish offer complex carbohydrates, which provide sustained energy release, unlike simple sugars, helping to maintain stable blood sugar levels.
Spices like turmeric (containing curcumin) and ginger have well-known natural anti-inflammatory and antioxidant properties that can help combat oxidative stress in the body.
Pancha Phutana, meaning 'five spices', is a whole spice blend essential to Odia, Bengali, and Assamese cuisine. It typically consists of equal parts fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. It adds a unique, complex aroma and flavor when tempered in hot oil.
Absolutely! The vegetarian version of this dish is simply called 'Mahura' and is very popular. Just skip the prawns and follow the rest of the recipe. You can add more vegetables like drumsticks or brinjal to make it heartier.
Yes, Chingudi Mahura can be a healthy and balanced meal. Prawns are a great source of lean protein and omega-3 fatty acids. The variety of root vegetables provides complex carbohydrates, dietary fiber, vitamins, and minerals. Using mustard oil in moderation also offers health benefits.
One serving of Chingudi Mahura (approximately 350g) contains an estimated 320-380 calories. The exact count can vary based on the amount of oil used and the specific vegetables included.
Leftover Chingudi Mahura can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave. The flavors often deepen and taste even better the next day.