Vegetables specialties in Bihar
Aaloo Chokha: Aaloo-chokha is one of the side dishes, served additionally in thali in lunch and dinner. However, the combination of bhat-dal-chokha is a most-loved meal for those who do not want to spend time in kitchen like bachelors. The tempting aaloo-chokha is prepared by mashing the boiled potato and adding spices with raw onions, garlicand mustard oil which helps create the authentic flavours of Bihar. Aaloo-chokha could have all raw supplements of onion, tomato, green chilly, and mustard oil. Or it has mix of processed onion, red chilly, garlic, and salt – all ingredients are cooked in mustard oil before mashing them with boiled potatoes.
Aaloo-Bhujiya: Paired with dal-chawal, paratha and puri, aaloo bhujiya is simple and easy-to-cook dish and requires common ingredient available in kitchen pantry without involving any complex cooking process. Chopped potatoes mixed with turmeric power and cumin seed, season with salt, is cooked till it turns red and crispy.
Bharwan-Karela: Stuffed bitter gourd or Bharwan-karela as is called in Bihar is prepared in a unique and traditional style in Bihari kitchen. Pulp is removed from boiled Karela and is fried in mustard oil with chopped onion, garlic, panchforana (Bihar’s special spices of five types) and pinch of salt. After cooling for sometimes, this paste is stuffed in empty karela and deep fried. The taste comes from the addition of fennel and raw mango in the paste. The stuffed Karela should be cooked in gravy prepared with mustard powder in a heavy bottom broad pan on slow flame without stirring too much. A healthier option for people suffering with diabetes, heart disease, constipation, this dish is a summer special in Bihar.
Sahjan ki Sabji: Sahjan (drumstick) is known for its medicinal qualities. Sahjan in Bihari cuisine is prepared with mustard power and garlic which gives the fish-like aroma. Scraping the upper tough part of sahjan or moniga, as is called in north region of the state, is cut in several parts and sauté on medium heat. Sahjan is cooked with potatoes in Bihar.
Baigan ka Chokha: Chokha is referred as Bharta in Bihar. Baigan ka chokha is a traditional Bihari recipe which is made by roasting brinjal on open flame and then mixing it with raw onions, garlic and green chilies. Usually chokha is topped with some raw mustard oil for that extra zing. It is generally served with litti but can go with any types of meal like daal-chawal.
Baigan-Adouri-Ki-Sabji: Bihari kitchen uses baigan (Brinjal) in multiple forms. Most popular forms of baigan include Baigan-ki-Bhujiya, Baigan-Chokha and Baigan-ki-sabji. Adouri is mandatory to accompany baigan in Bihari style of cooking of Baigan-ki-sabji. Adouri is small ball prepared by drying up small besan dough in sunlight.
Ole-Ki-Chutney: Mustard f lavoured Ole-ki-chutney (Jivikand in Hindi and Yam in English) is special side dish which usually is served in lunch. A rich source of Omega 3 and anti-aging property, Ole is also consumed as proper curry-vegetable with mustard powder in Bihar. Ole is boiled, mashed and infused with oil, spices and lemon juice. This chutney is a side dish which can be stored in the refrigerator for two/three days and can be served with delicious lunch and dinner.
Kathal Kebab: A vegetarian kebab made of Kathal(jackfruit), this dish tastes like non-vegetarian kebab. The paste of jackfruit, prepared by grinding, is mixed with all kinds of spices. Onions and tomatoes are mixed well to the paste. The paste is deep fried in the form of flat balls that gives the flavor of mutton-kebab.
