Authentic Odia Chingudi Chhenchoda
A rustic coastal delicacy from Odisha featuring tender prawns simmered with assorted local vegetables and crushed mung dal. Infused with traditional panch phoran and mustard paste, this hearty dish offers an irresistible balance of earthy and aromatic flavors.
50min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Wash the roasted mung dal thoroughly and boil it in three cups of water with a pinch of turmeric and salt until half cooked. Set aside.
2
Marinate the cleaned prawns with a pinch of turmeric and salt for ten minutes.
3
Heat mustard oil in a heavy-bottomed pan and lightly fry the prawns for two minutes until they turn pink. Remove and set aside.
4
In the remaining oil in the same pan, add the panch phoran, dry red chillies, and bay leaf. Allow them to crackle.
5
Add the sliced onions, ginger paste, and garlic paste, sautéing until golden brown.
6
Add the cubed pumpkin, raw banana, potato, and ridge gourd. Stir-fry the vegetables for five minutes.
7
Mix in the turmeric powder, red chilli powder, and salt.
8
Pour in the half-cooked mung dal and enough water to submerge the vegetables. Cover and simmer until the vegetables are tender.
9
Stir in the mustard paste and fried prawns, gently simmering for another three to five minutes without letting the mustard turn bitter.
10
Garnish with fresh coriander leaves and serve hot with steamed rice.
Ingredients
300 grams small prawns, cleaned and deveined
1 cup yellow mung dal, dry roasted until fragrant
1 cup pumpkin, diced
1 cup raw banana, cubed
1 potato, cubed
1 cup ridge gourd, peeled and chopped
2 tablespoons mustard oil
1 teaspoon panch phoran spice blend
2 dry red chillies
1 bay leaf
1 tablespoon garlic paste
1 teaspoon ginger paste
1 onion, finely sliced
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon mustard seeds ground to a paste
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.