Bisket
Jatra marks the starting of the Nepali New Year, AKA Navavarsha. The
celebration of the festival goes on for a week. The festival is
celebrated with great pomp and show accompanied by parades, parties,
family get together and ofcourse huge family dinner. Infact, for a
foodie like me, that's the best part, haha! Bhaktapur looks beautiful
that day as it is sponsors the most exciting annual events right at
the Kathmandu valley. A huge chariot, that carries the idols of
Bhairab God, is dragged by number of villagers to the Khalna Tole.
The tug of war competition takes place between the Eastern and
Western sides of town, accompanied by huge applause.
Hope
you enjoyed my meat recipe, red meat gravy, which was an authentic
recipe of Rajasthan, India. Now here I am with one more traditional
recipe called Choila. Choila is very popular dish in Nepal and
relished by the localites. Choila can be made with any kinda meat, be
it chicken, duck, beef or pork. I've tried the one with pork. The
recipe is very spicy but you can make minor alteration as per taste.
Traditionally served with the local beaten rice, the dish is
definitely a winner in all respect. So let’s celebrate the Nepali
New Year with Pork Choila.
Ingredients:-
For
Curry
3
lbs. boneless Pork,
1
teaspoon Turmeric,
Salt
and Pepper to taste,
1
tablespoon Chili paste,
1/8
teaspoon Asafoetida,
2
tablespoons Mustard oil,
1
tablespoon Garlic paste,
1
tablespoon Ginger paste,
2
tablespoons Lemon juice,
1
tablespoon Cumin powder,
1/4
teaspoon grated Nutmeg,
1/4
teaspoon Sichuan pepper,
3
medium diced, boiled and fried potatoes.
Marinade
for Choila
1
inch sliced ginger,
5
sliced Red chilies,
3
minced Garlic cloves,
1/2
teaspoon Turmeric,
Salt
and pepper to taste,
1/8
teaspoon Asafoetida,
3
tablespoons Mustard oil,
1
tablespoon toasted Cumin seeds.
For
Garnish
1
teaspoon Fenugreek,
2
minced Garlic cloves,
2
tablespoons Mustard oil,
1/2
chopped Green onion,
Handful
chopped Coriander.
Preparation
Method:-
- In a large bowl, combine the ingredients for curry into a paste. Add pork chops to the paste and mix to coat thoroughly. Set aside for two hours.
- Then, grill the chops until cooked thoroughly. Cut into 1/2 inch cubes when done. Now prepare a smooth paste of marinade for Choila.
- In a bowl, mix the smooth paste, of marinade for Choila, with the grilled pork cubes. Pour two tablespoons of mustard oil, toss it well to coat thoroughly.
- Add into a wok, along with potatoes, and cook thoroughly till the paste blends well with the pork. This will take 20 minutes on slow. You can simply use boiled potatoes or boiled and fried potatoes here.
- For garnishing, in a pan, heat two tablespoons of oil, splitter fenugreek till it turns dark. Add garlic and fry till light brown.
- Pour this oil mixture over the cooked meat. Add green onions and coriander. Toss the meat. Serve with steamed rice.
Happy
New Year!
