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 – 36: Lai ka laddoo
Ratwaa
Ratwaa unlike other lauki raitas is a tangy and pungent flavoured raita that is very popular in a Bihari household and is enjoyed as a side dish with any scrumptious meal. Nourishing and healthy kaddu raita is especially served during the summer season since it is cooling to the palate. The pungent flavour of mustard powder topped with mustard oil gives it a distinct flavour and makes it different from the rest of lauki raita. A vegetarian spread is incomplete without ratwaa especially during marriage functions and other celebrations along with puri and rice.
Ingredients
Kaddu : 100 gms
Curd : 200 gms
Black salt : ¼ tsp
Red chilli powder : ¼ tsp
Roasted cumin powder : ¼ tsp
Mustard powder : ½ tsp
Mustard oil : ½ tsp
Step 1
Peel the kaddu and cut it into small cubes.
Step 2
Boil it with a pinch of salt for about ten minutes or until it is soft.
Step 3
Once done let it cool down. Now squeeze the excess water from the boiled lauki.
Step 4
Whisk the curd till it turns smooth and lump free. Now add all the dry powder along with mustard oil and mix them all well.
Step 5
Finally add the boiled lauki and give it all a good mix. Keep it in the fridge and enjoy it cool. For the best flavour, it should be left for at least eight to ten hours so that the pungency of mustard can mature further.
*Nandini Bhushan is a well-known food blogger
