Chingudi Kakharu Patra Bhapa Steamed Prawns In Pumpkin Leaves With Panch Phoran Recipe

About this recipe

A quintessentially Odia dish of prawns seasoned with panch phoran and mustard paste, wrapped in tender pumpkin leaves and steamed to perfection. This dish highlights the flavors of Odisha with its minimal oil, mustard-forward profile, and traditional cooking method.

Ingredients

• 500 g Prawns
• - Black Mustard Seeds(Rai/Mustard) - 50gm
• 100 g Yellow Mustard Seeds
• 250g Green Chilli
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• 10G Salt

Instructions

1. Step 1: Prepare the mustard paste by grinding soaked black mustard seeds, yellow mustard seeds, garlic, green chili, and a pinch of salt into a smooth paste. Add a tablespoon of water if needed.
2. Step 2: In a bowl, mix the cleaned prawns with turmeric powder, salt, half of the mustard oil, and the freshly prepared mustard paste. Let this marinate for 10 minutes.
3. Step 3: Lay out the pumpkin leaves on a clean surface. Divide the marinated prawns into 6 portions and place a portion on each leaf.
4. Step 4: Wrap the edges of the pumpkin leaves tightly around the prawns to form a small bundle. If necessary, secure the bundles with toothpicks or kitchen twine.
5. Step 5: Line a steamer with a banana leaf (optional) and place the pumpkin leaf bundles on it. Steam for 20 minutes over medium heat.
6. Step 6: Once the bundles are cooked, carefully remove them from the steamer. Drizzle the remaining mustard oil on top and sprinkle with toasted panch phoran for added aroma.
7. Step 7: Serve the steamed pumpkin leaf parcels hot as a standalone dish or alongside a simple steamed millet or barley for a balanced meal.