Chui jhal beef (Bengali: চুইঝাল দিয়ে গরুর মাংস, chuijhal diye gorur mangsho) is the signature dish of Khulna in southwest Bangladesh. Beef is cooked in mustard oil with onion, ginger and garlic, and pieces of chuijhal, the pungent stem of the Piper chaba vine, are simmered with it until they turn soft enough to eat. The short version: use 60 to 70 g of chuijhal per 1 kg of beef, add it after the meat has been browned with the spices, and simmer for about an hour.
| At a glance | |
|---|---|
| Serves | 4 to 5 |
| Beef | 1 kg, bone-in |
| Chuijhal | 60 to 70 g, cut into 2 to 3 cm pieces |
| Oil | Mustard oil, half a cup |
| Preparation | About 20 minutes |
| Cooking | About 1 hour 20 minutes |
Ingredients
- Beef, bone-in, cut into medium pieces: 1 kg
- Chuijhal: 60 to 70 g (etto for more aroma and milder heat, dal for a hotter curry)
- Onion, sliced: 1 cup
- Ginger paste: 1 tablespoon
- Garlic paste: 1 tablespoon
- Dried red chilli paste or chilli powder: 1 teaspoon
- Turmeric powder: half a teaspoon
- Coriander powder: 1 teaspoon
- Garam masala (cardamom, cinnamon and cloves, lightly crushed): half a teaspoon
- Mustard oil: half a cup
- Salt to taste, hot water as needed (about 2 cups)
Preparing the chuijhal
Soak the stems in water for 10 to 15 minutes and rub off any soil. Cut them into pieces 2 to 3 cm long, split very thick pieces lengthwise, and lightly crush the hardest ones with a pestle so they soften in the pot. The cut surface turns dark within minutes. That is normal and does not affect the taste.
Method
- Wash the beef and drain it well.
- Fry the onion. Heat the mustard oil in a heavy pot until it just begins to smoke, lower the heat, and fry the onion until light brown.
- Cook the spices. Add the ginger, garlic, chilli, turmeric and coriander. Stir over medium heat, with a splash of water if needed, until the oil separates from the spice paste.
- Brown the beef. Add the beef and cook it in the spices for 10 to 15 minutes, stirring, until its own liquid has dried off.
- Add the chuijhal and salt. Fry for another 5 to 7 minutes so the aroma of the stem comes up.
- Simmer. Pour in hot water, cover, and cook over medium-low heat for about 1 hour, stirring now and then. Cooking time varies with the cut and age of the beef.
- Finish. When the beef is tender and the gravy has thickened and clings to the meat, sprinkle the garam masala over the top, cover, and leave on the lowest heat for 5 minutes.
The curry is ready when a fork slides easily into a piece of chuijhal. Serve with plain rice, pulao or paratha. The pieces of stem are eaten along with the meat.
How much chuijhal for other meats
| Meat | Chuijhal | When to add |
|---|---|---|
| Beef, 1 kg | 60 to 70 g | After browning |
| Mutton or goat, 1 kg | 60 to 70 g | After browning |
| Duck, 1.5 kg | 90 to 100 g | Midway through browning |
| Chicken, 1 kg | 40 to 50 g | At the start of browning |
Common mistakes
- Too much chilli. Chuijhal brings its own heat. Heavy chilli covers its aroma, which is the point of the dish.
- Too much water. Khulna-style gravy is thick and clings to the meat. Add water a little at a time.
- Long pressure cooking. In a pressure cooker, give no more than two whistles once the chuijhal is in, or the pieces break apart.
- Undercooked dal chuijhal. The thinner dal cut is more fibrous. Give it about 10 minutes longer than etto.
Where to get chuijhal
Fresh chuijhal is grown around Khulna, Bagerhat and Satkhira and is hard to find elsewhere. Sodai Online ships fresh Khulna chuijhal in 250 g to 2 kg packs anywhere in Bangladesh with cash on delivery, in 1 to 3 days. A 250 g pack is enough for three to four curries of this size. For background on the spice itself, read what chuijhal is and how it tastes. The original Bengali version of this recipe is here: চুইঝাল দিয়ে গরুর মাংস.
Frequently asked questions (সাধারণ প্রশ্ন)
How much chui jhal do I need for 1 kg of beef?
60 to 70 grams. With the hotter dal cut, 50 grams is enough.
When do you add chui jhal to the curry?
After the beef has been browned in the spices and its liquid has dried off. Fry the chuijhal with the meat for 5 to 7 minutes, then add water and simmer for about an hour.
Can I substitute black pepper for chui jhal?
Black pepper gives a similar kind of heat, but the dish depends on the soft, chewable pieces of stem and their aroma, so there is no real substitute.
Is chui jhal beef very spicy?
It is pungent rather than fiery. The heat is closer to black pepper than to chilli and builds slowly. Use the etto cut and less chilli for a milder curry.
Can I use frozen chuijhal?
Yes. Chuijhal keeps for 5 to 6 months in an airtight box in the freezer. Add the frozen pieces straight to the browned meat without thawing.