Recipe by

Rubena Raihan Ruby
Baker & Level 2 Chef

Edited by

Farmaeen Mortaza
Recipe Editor
The Going Delicious Magazine

Rubena Raihan Ruby. Born and brought up in Rajshahi. Cooking was her passion since she was in college. After completing her honors in Botany, she gave more time to cooking than doing something else. At the same time, she also started learning baking. Now she is a sugar artist and cake designer. She has won the top 2 Runner-up certificate in an international Online cake contest. She also cooks various dishes. Travelling is also her hobby and she tries to cook the special cuisine of the places that she traveled. She never had such a plan of becoming an entrepreneur but friends and family have encouraged her a lot to utilise her talent in cooking. Now her dream is to become an extreme cake maker and a good chef as well.

In this article, she shared a special as well as a traditional cuisine of Bangladesh with our readers. Let’s explore this mouthwatering cuisine with Rubena.

Culinary Use of Chui Jhal (Piper Chaba)

Chui jhal is normally used as an alternative of chili in meat and fish dishes. People in Bangladesh’s south-western districts like Khulna Division cut down the stem, roots, peel the skin and chop it into small pieces – and cook them with meat and fish, especially with mutton. The spicy pungent flavor of Choi Jhal is a year-round additive spice. Though it is very hot and spicy in taste, it is not harmful to health. In Norail district, people use this spice to prepare a complete dish with the Chui Jhal or Piper Chaba as the base ingredient. But in Khulna and Chuk Nagor, two dishes are mainly popular, Chui jhal with Beef and Chui jhal with Mutton.


  • Mutton – 1 Kg
  • Onion sliced – 1 cup
  • Cooking Oil – 1 Cup
  • Spice Mixture(Gorom masala) – 1 Tablespoon
  • Fried Cumin Seed powder – 1 Teaspoon
  • Jinger paste – 1 Tablespoon
  • Garlic paste – 1 Tablespoon
  • Dried Chilli Powder – 1 Tablespoon
  • Coriander powder – 1 Tablespoon
  • Salt – 1 Tablespoon
  • Bay Leaf (Tej Pata) – 3 pcs
  • Cinnamon – 10 to 12 cm
  • Cardamom small – 5/6
  • Clove – 7/8

Cooking Procedure

At first,heat the oil in a cooking pan. When the oil is hot, stir the sliced onion in it and cook till it turns red. Then add onion paste, garlic paste, ginger, cumin, coriander paste, chilli paste, salt, turmeric and water. Then add the mutton, cover the pan and cook for 15-20 minutes. Once the mutton is half boiled/cooked, stir water and add sliced chui jhal and cook for more 15-20 minutes. Once the chul jhal gets soft, then add dried cumin powder and serve in dish.

Mushfiqur Rahman (Editor)

In Going Delicious Magazine, our mission is to focus stories around your world to the world. We aim to provide a platform for those who document and capture the world of food and travelling, bringing them together to create a record of wonderful and mesmerizing moments to share with everyone. Going Delicious Magazine is a collaborative project with a diverse group of photographers, writers, adventurers, Food journalist,Chefs and Food Critics. Together we bring readers a world of Adventure and delicious experience..

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4 months ago

what is Chouizhal, please describe.


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