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 splendour. 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 – 46: Karonda ka khatta meetha achar
Bihari style Aam ka achar
In India, there are many varieties of raw mango pickle made across the length and breadth of the country but each one of them have their own distinct favour and method of preparation. The history of Bihari pickle is no different except to the fact that the use of mustard oil and its pungent flavour and aroma elevates the taste of it. A perfect combination along with puri, paratha or khichdi, believe me the robust and rustic flavour of Bihari aam ka achar is worth trying.
Ingredients
Raw mango: 500 gms
Turmeric powder: 2 tsp
Red chilli powder : 2 tsp
Yellow mustard (Sarson) powder : 4 tsp
Asafoetida (Hing) : ¼ tsp
Saunf : 3 tsp
Methi dana : 2 tsp
Kalonji : 1 tsp
Ajwain : 1 tsp
Salt : 2 spoon
Black Salt: 1/2 tsp
Vinegar : 1 cup
Mustard oil : 200 gms
Step 1
Wash the mangoes and wipe it with a cotton cloth. Cut them into desired size small pieces.
Step 2
Put the mango pieces into a large bowl and add salt and turmeric powder and give it a good mix. Tie a cotton cloth over the top and place it under the sun for a couple of days.
Step 3
In the meantime coarsely ground the methi, sarson, saunf, ajwain and kalonji.
Step 4
Once the salt releases the moisture mix the ground masala along with hing, red chilli powder, black salt, vinegar and oil.
Step 5
Transfer the achar to a sterilized jar and tighten the lid. Place the jar in sunlight for a few days so that the masala combines together and the mango pickle becomes soft.
*Nandini Bhushan is a well-known food blogger
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