Odisha

Chingudi jhola

Name: Chingudi jhola
Total time: 35 min
Yield: 4 servings
Cuisine: Odia
Ingredients: 350 g medium prawns prawns (shrimp); 1 tsp turmeric (ground turmeric); Salt, to taste; 2 medium cubed potato; 2 cut into fingers drumstick (moringa pods); 2 1/2 tbsp mustard oil; 1/2 tsp pancha phutana panch phoron; 1 bay leaf (indian bay leaf); 1 medium chopped onion; 1 tbsp ginger garlic paste; 1 large chopped tomato; 1 tsp kashmiri chilli powder; 1 tsp cumin powder (ground cumin); 2 cups water; a handful coriander leaves (cilantro)

Prawns in a thin Odia curry with potatoes and drumstick. Light, spiced, made for rice.

35 minTime

20 gProtein each

mediumSpice

Chilika's gift2 chapters · 1 min read

Make it your way

Grandma's wayThin jhola, sweet prawns, drumstick to chew.

The original

230kcalsame

20 gproteinsame

4 gfibresame

35minutessame

Chingudi jhola as coastal Odisha makes it.

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)350 g medium prawns

Turmeric (ground turmeric)1 tsp

Saltto taste

Potato2 medium, cubed

Drumstick (moringa pods)2, cut into fingers

Mustard oil2½ tbsp

Panch phoron½ tsp pancha phutana

Bay leaf (indian bay leaf)1

Onion1 medium, chopped

Ginger garlic paste1 tbsp

Tomato1 large, chopped

Kashmiri chilli powder1 tsp

Cumin powder (ground cumin)1 tsp

Water2 cups

Coriander leaves (cilantro)a handful

Method

5 steps

1Toss the prawns with turmeric and salt, sear in hot mustard oil for a minute, lift out.
2Temper pancha phutana and bay leaf, add potatoes and drumstick and fry for 3 minutes.
3Add onion, ginger garlic paste, tomato and the powdered spices. Cook until soft.
4Add water and salt, cover and simmer until potatoes are tender.
5Return the prawns, simmer 2 minutes, finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Odisha

Chingudi jhola

Prawns in a thin Odia curry with potatoes and drumstick. Light, spiced, made for rice.

35 minTime

20 gProtein each

mediumSpice

Chilika's gift2 chapters · 1 min read

Make it your way

Grandma's wayThin jhola, sweet prawns, drumstick to chew.

The original

230kcalsame

20 gproteinsame

4 gfibresame

35minutessame

Chingudi jhola as coastal Odisha makes it.

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)350 g medium prawns

Turmeric (ground turmeric)1 tsp

Saltto taste

Potato2 medium, cubed

Drumstick (moringa pods)2, cut into fingers

Mustard oil2½ tbsp

Panch phoron½ tsp pancha phutana

Bay leaf (indian bay leaf)1

Onion1 medium, chopped

Ginger garlic paste1 tbsp

Tomato1 large, chopped

Kashmiri chilli powder1 tsp

Cumin powder (ground cumin)1 tsp

Water2 cups

Coriander leaves (cilantro)a handful

Method

5 steps

1Toss the prawns with turmeric and salt, sear in hot mustard oil for a minute, lift out.
2Temper pancha phutana and bay leaf, add potatoes and drumstick and fry for 3 minutes.
3Add onion, ginger garlic paste, tomato and the powdered spices. Cook until soft.
4Add water and salt, cover and simmer until potatoes are tender.
5Return the prawns, simmer 2 minutes, finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chingudi jhola

Make it your way

Ingredients

Method

Chingudi jhola

Make it your way

Ingredients

Method

Make it a meal