By Nandini Bhushan*
From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be tell something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.
Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.
Bihari Mutton Curry
Pallavi Sinha who runs “ Taazi rasoi” in Thane, has been serving the scrumptious Bihari mutton curry and this signature dish from Bihar has tastefully marked its presence in spite of various food influences in this city of dreams. The succulent and tender mutton pieces cooked in mustard oil and flavorful spices when served with plain steamed rice, makes one of the most hearty meals. Pallavi has gracefully shared her secretive recipe so that this bihari mutton curry could be relished and enjoyed by more and more people. Believe me its aroma and flavor will definitely knock you off your feet.
Bihari Mutton Curry
Mutton : 1 kg
Onion : 400 gms
Turmeric powder : 1 tsp
Red chilli powder : 1 tsp
Salt : as per taste
Garam masala powder : 1 tsp
Bay leaf : 3 to 4
Mustard oil : 4 tsp
For the paste
Coriander seeds : 3 tsp
Cumin seeds : 2 tsp
Peppercorn : 1 tsp
Ginger : 1 inch
Garlic : 40gms
In a blender jar make a smooth paste of ginger, garlic, coriander seed, cumin seed and peppercorn.
Marinate the mutton with onion, turmeric powder, bay leaf, salt and mustard oil.
Transfer the marinated mutton in a cooker and let it cook for just one whistle.
Once done release the pressure and and add the ground masala along with red chilli powder. On a medium flame bhuno the mutton along with the masala until the oil leaves the side of the pan.
Add two cups of water and pressure cook for one whistle and cook for another ten minutes on low flame. Once done sprinkle the garam masala powder.
Serve the luscious bihari mutton curry with steamed rice.
*Nandini Bhushan is a well-known food blogger