|Alternative names||Chungudi Jhola|
|Place of origin||Odisha, India|
|Region or state||India|
|Main ingredients||Prawns, mustard oil, garam masala|
|Cookbook:Chingudi Jhola Chingudi Jhola|
Chingudi Jhola (Oriya: ଚିଙ୍ଗୁଡ଼ି ଝୋଳ) or Chungudi Jhola (Oriya: ଚୁଙ୍ଗୁଡ଼ି ଝୋଳ) is a spicy gravy based prawn curry with different flavours of spices. It is mostly eaten by people of the coastal regions and the areas of River basins of Odisha.
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.
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|