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 – 31: Mutton Ishtew (Stew)
Kathal Ki Goli
Jackfruit or kathal is one such fruit that can be used in a variety of ways to dish out different dishes. Kathal enjoys immense popularity in Bihar because of its unique taste and aroma. Biharis use it as a substitute to mutton as it has a chewy texture quite similar to non vegetarian food. The delicious taste of jackfruit along with aromatic spices results in some amazing recipes and kathal ki goli is one such item that is especially popular in a Bihari wedding and celebration. Enjoy this special vegetarian delight as an appetiser or even with hot garam rotis.
Ingredients
Kathal : 250 gms
Chana dal : 2 tsp ( washed and soaked for about an hour )
Ginger : 1 inch
Garlic : 4 to 6 clove
Onion : 1 small
Black cardamom : 1
Green cardamom : 2
Peppercorn : 6 to 8
Red chilli dry : 3 to 4
Coriander seed : 1 tsp
Cumin seed : ½ tsp
Raisin : 10 to 12
Bay leaf : 1
Salt : as per taste
Bread crumbs : 2 tsp
Chopped coriander and mint leaves
Lemon juice : 1 tsp
Oil : for frying
Step 1
In a pressure cooker add 1 cup of water along with peeled and cut kathal , onion sliced , Ginger, garlic, cinnamon, cardamom, corriander seed, cummin, soaked chana dal, bay leaf, peppercorn, red chilli and salt. Let it cook for 2 to 3 whistle.
Step 2
Open the lid and in case there is excess water cook it on High flame until the moisture dries up completely.
Step 3
Let it cool and blend it in a mixie.
Step 4
Now add the bread crumbs, lemon juice and coriander and mint leaves and give them a good mix.
Step 5
Make small balls and stuff a piece of raisin in the centre of it.
Step 6
Deep fry the goli.
*Nandini Bhushan is a well-known food blogger
