Chingudi Besara With Steamed Rice Recipe

About this recipe

A traditional Odia delicacy of prawns cooked in mustard and turmeric gravy, served with fragrant steamed rice. This dish offers a perfect balance of flavors using regional spices and ingredients while maintaining a healthy profile.

Ingredients

• 20G Curry Leaves
• 500 g Prawns
• 250 Gms Poppy Seeds
• 400 g Curd
• 250g Green Chilli
• 200 ml Mustard Oil
• 500 G Ridge Gourd/Jhinge Tori(500Gm)
• 500 g Rice
• - Mustard Seeds
• 500 ml Water
• 20 g Turmeric Powder
• 10G Salt

Instructions

1. Step 1: Prepare the mustard-poppy seed paste by grinding soaked mustard seeds and poppy seeds with 2 green chilies and a little water to form a smooth paste. Set aside.
2. Step 2: Heat mustard oil in a pan until it starts to smoke. Reduce the heat and add mustard seeds, dry red chilies, and curry leaves for tempering.
3. Step 3: Add drumsticks and ridge gourd to the pan. Sauté for 2-3 minutes, then add turmeric powder and salt.
4. Step 4: Add the mustard-poppy seed paste and 1/2 cup of water. Cover and cook on low flame for 10 minutes or until the vegetables are tender.
5. Step 5: Add the cleaned prawns to the pan, mix well, and cook for 5-7 minutes until the prawns are fully cooked.
6. Step 6: Stir in the beaten curd and cook for another 2 minutes on low flame. Check for seasoning and adjust salt if needed.
7. Step 7: For the rice, bring 2 cups of water to a boil in a separate pot. Add the washed rice and a pinch of salt. Cook until the rice is tender and the water is absorbed. Fluff with a fork.
8. Step 8: Serve the Chingudi Besara hot with steamed rice.