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 – 23: Karhi Bari
Oal ka bharta
As winter knocks the door, can Oal ka bharta be far behind? Oal ka bharta holds a special place in the Bihari cuisine. Known by various names like yam, zamikand, ratalu, suran this humble vegetable hosts a whole lot of health benefits needed by the human body especially during the winter. The oal ka bharta may sound rustic but believe me it is a welcome break from a regular chutney that adds new flavor to your lunch table. Enjoy this as your side dish to experience the explosion of flavor.
Ingredients
Oal : 250 grams
Salt: 2 tsp
Lemon juice : 1
Green chill : 6 to 7 thinly sliced
Ginger : 2 tsp grated
Turmeric powder : 1 tsp
Garlic : 3 tsp thinly sliced
Mustard oil : 100 grams
For grinding
Mustard seed: 1 tsp
Methi seeds : 1\2 tsp
Saunf : 1\2 tsp
Ajwain : 1\2 tsp
Carom seed : 1\2 tsp
Step 1
Wash the yam thoroughly. Cut into chunks and in a pressure cooker add salt, turmeric powder and water and cook it for one whistle and on a low flame for about seven to ten minutes or until the oal gets soft and cooked.
Step 2
Once cool, strain the water and peel the skin. mash it thoroughly with the help of a masher.
Step 3
Add all the mentioned ingredients along with mustard oil and ground masala and give them all a good mix.
Step 4
Keep it aside for some time so that the flavor gets absorbed. It can be easily stored in an airtight glass container in a fridge so that could be enjoyed for a longer period of time.
*Nandini Bhushan is a well-known food blogger
