Manā Chhoyalā: (Nepali: मना छोयला [/m3nɑ ʧɔjɛlɑ/]) It is a very popular appetizer or snack in Newāh food. It is also served as side dish alongside Baji (Beaten-rice), Samay Baji (set of 5 fundamental dishes) in special occasions and hard liquors. Manā Chhoyalā has its name from the way it is prepared. Manā means ‘boiled’ and Chhoyalā is a kind of dish. Basically, it is a boiled meat kneaded with spices.
The word “Chhoyalā,” however, seems to have its origin from “Chhuyu La,” which in its literal sense can be translated as “meat cooked in fire.” Grill meat or barbecue is generally alike Chhoyalā . Straw from rice or wheat is used to make fire for cooking. In this sense, Manā Chhoyalā does not fall into this category since it is cooked by boiling. However, it has been known as Chhoyalā for a long time. In order to find how to make Manā Chhoyalā…
500 gm Buff
2 Table cooking Oil (mustard oil is the best)
10-15 Fenugreek seeds
1/5 Teaspoon Turmeric powder
2 bunch Green Onions
1 bunch Green Cilantro
1 Teaspoon Garlic and Ginger Paste
1/3 Teaspoon Cumin Powder
1 Teaspoon hot chilly powder (according to your taste; hotter, tastier)
Salt according to your taste
Preparation (cooking time 30-40 minutes)
- Boil Buff until it is fully cooked. Chop it into small pieces and add to any pot.
- Add garlic and ginger Paste into the meat, followed by cumin powder and chilly powder.
- Knead all the added spices into the meat. And let it sit for 5 minutes.
- Heat a tablespoon of oil in a pan to fry fenugreek seeds. Add turmeric powder into oil when fenugreek seeds turn black. (Instead of kneading chilly power with other spices, you can fry chili power with turmeric powder also).
- Pour oil into meat equally and knead meat and spice well.
- Chop up a little green onion and a bunch of cilantro for topping. Add salt according to your taste. Now, your own easy to make Manā Chhoyalā is ready to serve.