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 telling 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.
Also try: Make Yourself Bihari Food Part – 34: Lakhto
Kusi Kherao Jhor
Kusi Kherao or small green pea curry holds a special place in a Bihari kitchen . It is one such dish that is consumed by a Bihari mother when she breaks the jitiya fast observed for long life and prosperity of her children and hence has emotional and sentimental value attached to it.. The Kusi Kherao Jhor has a thick dal like texture and is eaten with plain steamed rice. Kusi kherao has a great nutritive value and has a balanced ratio of protein and other nutrients required for our body. And perhaps this is the reason behind breaking the twenty four hour long fast with nutritious food like Kusi Kherao.
Ingredients
Kusi kherao : 100 grams ( soaked for 5 to 6 hours)
Mustard oil : 3 tsp
Fenugreek seeds: ½ tsp
Aestofida : a pinch
Ginger paste: 1 tsp
Tomato: 1
Corriander powder: 1 tsp
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp
Garam masala powder : ½ tsp
Cumin and pepper paste : 1 tsp
Salt : as per taste
Step 1
Coursely ground the kusi kherao.
Step 2
In a thick bottom pan add oil. Once hot add hing and let it release the aroma.
Step 3
Put the methi dana and once it splutters add the ginger paste. Fry it for a minute and then add the sliced tomatoes along with the rest of the masala.
Step 4
Saute it all together until the masalas get cooked and the oil leaves the side of the pan. Next add the ground kusi kherao. Cook it along with the masalas.
Step 5
Once done add one glass of water and let it come to a boil. Next, reduce the flame, cover it and let it cook for at least fifteen to twenty minutes.
Step 6
Once the gravy is cooked and reaches the desired consistency, add coriander leaves along with a tsp of ghee and serve the jhor along with plain steamed rice.
*Nandini Bhushan is a well-known food blogger
