In the previous post, I have discussed the terminology of Chhoyalã. So, in this post, I am not going to take a long time to explain it again. Chhoyalã itself is a dish, and adding Hãku, as an adjective ‘Black’ to Chhoyalã is simply modifying the noun. When something is burned, it turns black, so it gets its name adding “Hãku” or “black” to Chhoyalã when it turns black after burning or grilling in the process of making it. If you want to know the procedures of preparing Chhoyalã, there you go…
500 gm Buff (Beef/Pork)
2 Tablespoon cooking Oil (mustard oil is the best)
10-15 Fenugreek seeds (Optional)
1/5 Teaspoon Turmeric powder (Optional)
2 bunch Green Garlic (this adds more flavor)
1 bunch Green Cilantro
1 Teaspoon Garlic and Ginger Paste
1/3 Teaspoon Cumin Powder (Optional)
1 Teaspoon hot chilly powder (according to your taste; hotter, tastier. Also chopped green pepper can be added)
Salt according to your taste
Directions (cooking time 30-40 minutes)
- Grill Buff (beef/pork) until it is fully cooked. Cut it into small pieces and add to any pot.
- Add garlic and ginger paste into the meat, followed by chilly powder. If you would like to add cumin and turmeric powder, you should add them now.
- Add chopped green garlic and green peppers.
- Pour 1 tablespoon of oil into meat (You can heat oil in the pan too).
- Knead all the added spices with salt into the meat. And let it sit for 5 minutes.
- If meat looks dry, pour another 1 tablespoon of oil and 1 tablespoon of water into meat equally and knead meat and spice well. And let it stand for another 5 minutes. Ginger paste and oil makes the meat very tender while we let it sit.
- Chop up a bunch of cilantro for topping. Now, your own easy to make Chhoyalā is ready to serve.