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Chui Jhal Recipe

This traditional Khulna recipe, originating from the Satkhira district, is known for its fiery flavor, coming from a unique wild pepper known as chui. While traditionally made with red meat, variations with chicken and prawns are also popular in Khulna. Here’s a simple recipe for making this spicy, aromatic dish.


  • 1 kg of your choice of protein (traditionally beef or goat meat)
  • 250 grams chui jhal (wild pepper), soaked in water for 30 minutes
  • 1 cup chopped onions
  • 2 tbsp chopped ginger
  • 1 tbsp garlic paste
  • 1 tbsp turmeric powder
  • 1 tbsp chili powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tbsp garam masala
  • Vegetable oil
  • Salt to taste


  1. Preparation:
    Start by soaking the chui jhal in water for about 30 minutes.
  2. Browning the Meat:
    Heat oil in a large pot over medium heat. Once the oil is hot, add your choice of meat (beef or goat) and brown on all sides.
  3. Sautéing the Aromatics:
    Add the onions, ginger, and garlic to the pot and sauté until they are softened, about 5 minutes.
  4. Adding Spices:
    Incorporate the turmeric powder, chili powder, coriander powder, cumin powder, and garam masala. Let them cook for about 1 minute to allow the flavors to meld.
  5. Cooking with Chui Jhal:
    Next, add the soaked chui jhal along with its soaking water to the pot. Bring the mixture to a boil.
  6. Simmering:
    Once boiling, reduce the heat to low and let it simmer for 1-2 hours, or until the meat is tender and cooked through.
  7. Final Seasoning:
    Season the dish with salt to taste before serving.

Serving Suggestions:

Serve the Chui Jhal hot, preferably with rice. While roti or chapatis are not traditional pairings, they can also be used if desired.

Chui Jhal Recipe


  • Be cautious with the spiciness level, and adjust the amount of chili and chui jhal according to your preference.
  • Chicken and prawns can also be used instead of red meat, based on preference.

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