Make Yourself Bihari Food Part – 38: Oal Ki Sabji

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 – 37: Ratwaa

Oal ki sabzi

Oal or suran is an amazingly healthy food loaded with protein, minerals and antioxidants. It is cooked in various forms in Bihar and is enjoyed as oal ka achar, bharta and even subzi. Bihari Enjoy the oal ki sabji cooked in a mutton style loaded with spices and it combines very well with plain steamed rice and is an integral part of Diwali celebration in Bihar.

Ingredients

Oal : 200 gms peeled and diced into big pieces

Garlic paste : 1 tsp

Ginger paste : 2 tsp

Onion : 2 thinly sliced

Tomato: 1 grated

Turmeric powder : 1 tsp

Coriander powder : 2 tsp

Bay leaf : 2

Garam masala powder : ½ tsp

Red chilli powder : 1 tsp

Salt as per taste

Mustard oil

Lemon juice : ½ tsp

Cumin seeds : ½ tsp

Step 1

Pressure cook the diced oal along with water and salt for one whistle. Once done drain the excess water and keep it aside.

Step 2

Add mustard oil in a pan and fry oal until golden brown.

Step 3

In a separate pan add 3 tsp of oil and once hot add the bay leaf and cumin seed and let it splutter. Put the sliced onion and sauté until golden brown.

Step 4

Add the grated tomato along with ginger garlic paste, red chilli powder, turmeric powder, coriander powder and salt and fry them all together.

Step 5

When the oil leaves the side of the pan add the fried oal and sauté it together until the masala combines with the oal. Next add a cup of water and let it come to a boil. Reduce the flame and let it cook for five to seven minutes.

Step 6

Once the gravy reaches the desired consistency sprinkle the garam masala powder.Switch off the flame and add the lemon juice and garnish it with coriander leaves.

*Nandini Bhushan is a well-known food blogger