https://en.bharatpedia.org/w/api.php?action=feedcontributions&feedformat=atom&user=2401%3A4900%3A44E1%3AD9E5%3A1%3A2%3A6CC0%3A375EBharatpedia - User contributions [en]2026-09-08T03:53:07ZUser contributionsMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Chingudi_jhola&diff=63370Chingudi jhola2021-03-03T11:10:02Z<p>2401:4900:44E1:D9E5:1:2:6CC0:375E: </p>
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<div>{{Use dmy dates|date=August 2019}}<br />
{{Infobox prepared food<br />
| name = Chingudi jhola<br />
| image = CHINGUDI TARKARI.jpg<br />
| image_size = 250px<br />
| caption = <br />
| alternate_name = Chungudi Jhola<br />
| country = [[Odisha]], [[India]]<br />
| region = [[India]]<br />
| creator = <br />
| course = <br />
| type = [[Curry]]<br />
| served = <br />
| main_ingredient = [[Prawn]]s, [[mustard oil]], [[garam masala]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Chingudi jhola''' (''{{Lang-or|ଚିଙ୍ଗୁଡ଼ି ଝୋଳ}}'') or '''chungudi jhola''' (''{{Lang-or|ଚୁଙ୍ଗୁଡ଼ି ଝୋଳ}}'') is a spicy gravy based [[prawn]] curry with different flavours of [[spice]]s. It is mostly eaten by people of the coastal regions and the areas of River basins of [[Odisha, India]].<br />
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==Preparation==<br />
The curry is prepared by frying the prawns in [[mustard oil]], and then in a mixture of [[garam masala]]—including cinnamon. Bay leaves are also used when making the curry. Some variations of chungudi jhola include the use of coconut-cashew paste. The curry includes an abundance of tomato and garlic which gives the curry a reddish hue and spicy flavour.<br />
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==References==<br />
*[http://www.odiakitchen.com/chingudi-jhol/ chingudi jhola tarkari]<br />
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{{Indian Dishes}}<br />
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[[Category:South Asian curries]]<br />
[[Category:Odia cuisine]]<br />
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{{india-cuisine-stub}}</div>2401:4900:44E1:D9E5:1:2:6CC0:375E