Mutton Dopiaza
Do Pyaza translates to twice or two onions. Literally, more onions. I don’t think anyone made better Dopiaza (of anything) than my mum (Moms are always the best). You can also cook these special mutton recipes like Mutton Dopiaza and koli mutton rassa.
Trust me I am not such a detailed when I cook everyday but when days are special you ought to work hard especially when a period of abstinence is over you deserve some luxury affair like Mutton Dopiaza.
Also, checkout my latest video on Chitta – Art form from Odisha.
Karthik Purnima
According to the Padma Purana, which is one of the holy scriptures of Hindu religion, mentions that the month of Karthik is dearest to Lord Krishna. There is a reason if you have read or followed Krishna’s tales either from your mum, books or the internet. So, the month of Karthik is also referred to as the Damodar, it splits into two root words Damo(ropes) and Udara(abdomen).
So according to the anecdotes, Yashoda who is the mother of Lord Krishna was always troubled by little Krishna’s antics and one fine day she punished him. She tied him to a mortar with the help of thick rope around his abdomen. As we all know Krishna is actually the eight incarnation of Lord Vishnu and was well aware of his antics and every motive led to a new revelation.
So while little Krishna was trying to scramble himself out. He dragged the mortar and got stuck between two trees. His tried to jolt himself and in the process uprooted both the trees. The trees were the cursed sons of Kuber, the lord of wealth. I would say just another Krishna Lila in full action and leading to a happy ending. This has been Lord Krishna’s favourite month ever since. Hindu scriptures tag it as the most pious month for the devotees. These stories/fables/lila however you name them remain very special to me as they remind me of my bedtime storytelling sessions with mum.
That is also the reason why I have named my daughter after the Sanskrit variation of a name which actually means “Lord Krishna’s Devotee“.
The purnima or full moon on the lunar month Kartika is Kartika purnima.
Panchuka
Many people in Odisha, (the home of Lord Jaganatha and yet another form of Lord Krishna) observe Kartika brata or abstinence in the remembrance of Damodar and auspiciousness. The people who have non-vegetarian try to give it up as a mark of respect but my mother use to argue that there is scientific reasoning behind these observations and its associations with specific months. Some practise the last five days of the month known as Panchuka.
Chadkhai
The day after purnima i.e. on the pratipada of the krushna pakshya of lunar month Margasira is chadakhai.
This in simple terms means those who observed abstinence will now start having their regular diet which involves non-veg meals.
- For marinade:
- 4 tbsp plain, thick yogurt
- 1 tbsp ginger-garlic paste
- 2-3 tbsp onion paste or grated onion (use a box grater)
- 1 tbsp mustard oil
- 1 tsp salt
- 1 tsp turmeric powder
- You are free to use a tenderiser. I generally don’t but raw papaya works great in this case.
- For the Sauce:
- 5 tbsp mustard oil
- 1 cups packed thinly sliced onions
- 1 large black cardamom
- 2 small green cardamom
- 2 inch stick cinnamon
- 6 cloves
- 5 hot green chilies
- 4-5 cups of thinly sliced onion
- 1 tsp sugar
- 1 tbsp black pepper
- 2 tbsp minced fresh ginger
- 1 tbsp minced fresh garlic
- 3/4 teaspoon crushed methi/fenugreek seeds with pestle and mortar
- 1 tbsp coriander powder
- 1 tsp turmeric
- 1 tbsp Kashmiri red chili powder
- 1/2 tsp Garam Masala
- 1 tsp Kewra Essence
- 1 tbsp ghee
- 1 kg mutton
- Wash the meat clean and pat dry. Combine all the ingredients for the marinade and coat the meat well with it.
- When starting to cook add 1t tbsp of mustard oil and heat it to smoking point. Add the cup full of sliced onions to the oil and cook the onions in low to medium heat until the onions turn golden. Keep stirring and cook until they are brown and crisp, not burned. Remove with a slotted spoon and set aside.
- Next, remove the meat from the marinade (and save the marinade). Heat about a tablespoon of oil in the pan and place the meat, if possible in a single layer and slightly brown them on all sides, tossing and flipping them in required. Remove the meat and set aside. This is somewhat seal them so they remain moist.
- Tawa Roast the cardamoms, cinnamon and clove. Now grind into a coarse mix. Add the 5 tablespoon oil to the pan and allow it to heat up. Once the oil is hot, add the sugar and stir it around in low heat until it starts to dissolve. Let the sugar caramelise. Add the slit green chili and all the onions and cook at low to medium heat until the onions starts to caramelize. They will turn slightly pink In color. Now add the minced ginger and garlic and the fenugreek seeds to the cooked onions, toss well and cook again for about a couple of minutes.
- Time to add the braised meat, place them in the pan with the onions.
- Toss the meat well with the onions mix. Increase the heat. You will now be cooking mostly on medium to high heat. Add the turmeric, coriander powder, fresh grinds of black pepper and chili powder. Cook everything for about 5-7 minutes until the meat and the onion mix blends well. Now add some of the marinade with some sprinkle of water so the mix does not stick at the bottom of the pan and continue to cook at medium heat mostly. The target is to braise the meat slowly with the spice mix for the flavors to infuse slowly.
- Cook slowly adding the cooking liquid or some of the marinade with warm water when the mix dries out. With the partially cooked meat you might need to cook for about 40 minute. Finally cover your meat and cook for further 40 minutes.
- Add a cup (less for the pre cooked meat as the meat might be almost done by now) of hot water to the pan, and the pre fried crisped onions and cover it tightly. Cook until the meat is tender and almost falling off the bone. Add more water if required. The consistency of the gravy is semi thick.
- When done, add the Garam Masala powder and kewra water. Cook for five more minutes switch off the heat. Keep tightly covered until ready to serve. Garnish with fresh coriander and more fresh slit green chilies.
- Serve with rice or bread and good squeeze of fresh lemon juice on the meat. Sit down and enjoy your meal.
