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

other

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

Method

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

Rai Ki Doodhi Recipe | Oriya Style Bottle Gourd in Mustard Gravy

An authentic Oriya-style curry, Rai Ki Doodhi brings a unique twist by using mustard seeds (rai) as the base of the gravy instead of just for tempering. This simple yet flavourful dish has a mildly pungent aroma with a creamy, spicy texture that pairs beautifully with chapathi or steamed rice. A comforting traditional recipe introduced to me by my neighbour — and definitely worth trying!

Ingredients Required

• 2 cups bottle gourd, chopped and deseeded
• 6–7 garlic cloves
• 2–3 dry red chillies
• 4 tsp mustard seeds (rai)
• 3 tsp oil
• ½ tsp mustard seeds (rai) for tempering
• ½ tsp cumin seeds (jeera)
• A few curry leaves
• 2–3 tsp chopped onions
• A pinch of turmeric powder (haldi)
• Salt to taste

Method

1. Grind mustard seeds, garlic, and dry red chillies into a smooth paste using little water.
2. Combine the mustard paste with chopped bottle gourd, turmeric powder, and salt. Pressure cook for 1 whistle.
3. Heat oil in a pan and prepare the tempering with mustard seeds, cumin seeds, curry leaves, and chopped onions. Sauté until the onions turn light golden.
4. Add the tempering to the cooked bottle gourd mixture and mix gently.
5. Serve hot with chapathi or steamed rice.