Chui jhal or choi jhal (jhal means spicy) is a spice that culinary professionals call to as the South Asian horseradish. Chui is most commonly found in Bangladesh’s Khulna district, but it’s also found in Jessore, Bagerhat, and Satkhira.The taste is similar to horseradish with a pungently fiery, fragrant lemony flavor. It is a rather expensive spice nowadays due to its rarity. Chui Jhal is mostly used to enhance flavor. It increases the heat and spiciness of the cuisine.
Ingredients
- 1 kg Beef
- 250 gm Chui jhal
- 1 cup Onion sliced
- 2 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tbsp Cumin paste
- 1 tbsp Turmeric powder
- 1 tbsp Red chili powder
- 1 tbsp Coriander powder
- Salt to taste
- 1/2 tsp Nutmeg powder
- 1/2 tsp Mace powder
- 1/2 cup Oil
- 2-3 pcs Bay leaves
- 2-1 pcs Cinnamon
- 3-4 pcs Cardamom
- 10-12 pcs Black pepper
- 3-4 pcs Cloves
- 3-4 pcs Dried chilies
- 4-5 pcs Garlic medium
- 3 cups Water hot
- 1 tsp Cumin powder
Chef : Afroza Naznin Shumi
Director : Shahid Sharif