Ondla Jwng Khangkhrai Jwng ( Curry made of Crab and Rice powder)
A few Bodo terminologies :
1. Khangkhrai : crab
2. Jwng : with
3. Ingkhree : curry with gravy
4. Ondla : a curry made of ground rice, a favourite of the Bodos, mainly cooked with either fish or meat.
5. Khaari : alkali, procedure of making : sun dry banana peels and trunks and burn to collect the ash. Then pour water on the ash, keep over night, strain and store the clear brown liquid to use in curries. This is very common and used in a variety of dishes all over the north eastern region of India.
To cook this delicacy you need :
700g khangkhrai. I have used a variety known as Khangkhrai Alari, which is very tasty.
2tbsp mustard oil
2 green chillies
paste of 1 onion
paste of 4 cloves of garlic
salt to taste
paste of half of a cup of rice. Soak rice for half an hour and make a fine paste with water.Generally in Bodo indigenous cooking rice powder is used to cook ondla. But for those who are not an expert in stirring while cooking, the curry turns lumpy. I have used a paste of rice with water which is a much easier way, giving a fine consistency to the curry.
Method of cleaning :
Wash well, break the shell in half
Scoop the crab meat and fat out and discard the shells.
The washed and cleaned crab meat
The fat of crab
Method of cooking :
Heat oil ....
...... put in paste of onion, garlic, chilly and fry for a few minutes
.... add the crab meat, salt, turmeric and stir fry for a few more minutes. Add the fat and fry for a few minutes
Add water, cover and cook till tender.
Pour the rice paste and stir well so that no lump is formed.
Add khaari and stir well. Check salt. Gravy should neither be too thick nor very watery.