Oal ki chutney
AI-drafted · awaiting admin review
A tangy chutney of boiled elephant foot yam with mustard oil, garlic and lemon.
Region: BiharOccasion: Everyday meal; Diwali night mealTime: 40 minServes: 4Vegan
Ingredients
- 250 g oal (elephant foot yam), peeled and cubed
- 1 tbsp tamarind pulp or lemon juice
- 4 garlic cloves
- 2 green chillies
- 1 tsp grated ginger
- 1 tbsp mustard oil
- Salt to taste
Method
- Wear gloves or oil your hands while cutting the yam, as it can itch.
- Boil the yam cubes with tamarind and salt until very soft. Drain.
- Mash or grind the yam with garlic, chillies and ginger.
- Mix in raw mustard oil and lemon juice, and adjust the salt.
- Serve at room temperature with dal-bhaat.
History
Oal is grown widely in Bihar; cooking it with a sour ingredient such as tamarind or lemon removes its itchiness.
Significance
In many Bihari homes oal is traditionally cooked on Diwali, as a chutney, bharta or curry.