Champaran Handi Kathal I Kathal ki Sabji I Ahuna Handi Kathal I चंपारण कटहल I Pankaj Bhadouria

Champaran Handi Kathal I Kathal ki Sabji I Ahuna Handi Kathal I चंपारण कटहल I Pankaj Bhadouria

Today, I am sharing with you the recipe of Champaran Handi Kathal. Champaran is a place in Bihar which is famous for its mutton curry. We will replace the mutton with kathal in and we will get the same taste in our Champaran Kathal Handi too!
This recipe is also called Ahuna Handi Kathal. A clay pot is known as Ahuna in the local language and therefore the kathal cooked in the clay pot is known as Ahuna Handi Kathal.
This Kathal ki sabji tastes better than its nonveg counterpart!
The secret to a good Champaran Handi Kathal is the ratio of onion to kathal, the amount of spices that go in and the mustard oil in which it is cooked.
This is my favorite Kathal ki sabji!
Try out my recipe of the Champaran Handi Kathal and let me know how you liked it!

@EmamiHealthyTasty

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Recipe :

Champaran Kathal Handi
Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 5-6

Ingredients:
1kg Kathal
1 cup Mustard Oil
2 tbsp Kashmiri red chili powder
1 ½ tbsp coriander powder
½ tsp turmeric powder
1 tsp cumin powder
2 tsp garam masala
3 whole red chilies
2” cinnamon stick
1 tsp black pepper corns
2 black cardamoms
2 bay leaves
3 tbsp ginger garlic paste
2-3 green chilies
½ kg onions
Salt to taste
1 tbsp besan
2 whole garlic bulbs
Dough to seal

Method:
Peel and finely slice the onions. Rub the onions to separate them out. Add all the powdered spices, salt to taste, ginger garlic paste and mix well.
Mix the bedan in ½ cup water and add to the onion mix and mix in well.
Cut the kathal into 2” pieces and mix well with the onion and spices.
Heat the mustard oil to smoke point.
Place the whole spices and the garlic bulbs at the bottom of the clay pot.
Pour half the mustard oil over it. Add the remaining oil over the kathal and mix well.
Place the kathal in the pot. Cover with a lid and seal with the dough.
Place over slow heat on the smallest gas burner and cook for 45 minutes. Shake the pot after every 15 minutes to mix well the ingredients.
Remove from heat. Allow to cool down and open after 15 minutes. Garnish with chopped coriander leaves and serve.

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