Samay Baji

Samay Baji is a rich cultural platter with multiple textures and flavors in one celebratory plate.

Ingredients

• 4 cups Chiura (beaten rice)
• 400 g Boneless buffalo meat, for choila
• 1 cup Black soybeans (bhatmas), soaked
• 4 Egg
• 3 medium Potato, for aloo achar
• 2 Tomato, for achar
• 3 tbsp White sesame seeds
• 6 tbsp Mustard oil
• 2 tsp Dried red chili powder
• 1/2 tsp Fenugreek seeds
• 2 tbsp each Garlic and ginger, minced
• 1 tsp Timur (Sichuan pepper), ground
• 1 tsp Turmeric
• 1 inch Fresh ginger, cut in slivers
• 1 Lemon
• 1/2 cup Coriander leaves
• to taste Salt

Steps

1. Serves 4 as a festive platter; every component can be made ahead and assembled cold except the choila.
2. Boil the eggs for 9 minutes, cool, peel and halve them.
3. Boil the black soybeans until tender, drain and dry them, then fry in 2 tablespoons of mustard oil with turmeric and salt until the skins blister.
4. Rub the buffalo with salt and turmeric and grill it over charcoal or a bare flame, turning, for 12-15 minutes until well charred outside and just cooked through, then dice it.
5. Heat 3 tablespoons of mustard oil to smoking, take it off the heat, darken the fenugreek in it, then pour it over the diced meat with chili powder, garlic, ginger, timur and coriander and toss hard: that is the choila.
6. Boil and cube the potatoes, then toss them warm with ground toasted sesame, turmeric, lemon juice, a spoon of mustard oil and salt for the aloo achar.
7. Char the tomatoes over a flame and grind them with sesame, garlic and chili for the tomato achar.
8. Dry-roast the chiura briefly in a pan to freshen it, then plate it as the base with the choila, eggs, bhatmas and both achars in separate mounds around it, with slivered raw ginger on the side.

Nutrition

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