Friday, 21 December 2012

Chungdi jhola

Chungdi jhola is a spicy gravy based on prawns with different flavour of spices.  This, being an oriyan dish is known for its dark red colour (which comes because of dominant presence of tomato and garlic) and is flavoured with garam masalas.  So moving to recipe

Ingredients required

For the gravy base

  • 3-4 tomatos, finely chopped
  • 10-15 garlic pods
  • 2 bay leaves, crushed
  • 2-inch piece of cinnamon, crushed
  • 1 tsp of red chilli powder
  • 1 tsp dhanya powder
  • 1 tsp salt


  • 1/2 kg prawns, cleaned, deshelled and deveined
  • 8-10 tsp of mustard oil
  • 2 tsp of Everest garam masala


In a kadaai, saute all ingredients for gravy base, without adding oil.  Saute till tomato gets completely mushy, which will take around fifteen minutes in simmer flame. Cool for sometime and blend into puree.

In separate pan, heat mustard oil and shallow fry prawns for fifteen minutes

After sometime, add garam masala and stir-fry the prawns

Add in pureed gravy base and cook till prawns are done.  Serve hot with parathas

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