#1000Kitchens Recipe Drop: Bhutwa, from Dehradun
Meenu Bist spent 23 years of her life with her grandparents in Dehradun until she got married, travelled around the entire world and came back to her favourite town in India. She grew up in a lovely huge haveli, with acres of litchi trees in the back, cows grazing on hay, stretches of plums, chillies, mangoes being dried on top of the terrace to be pickled, random puppies and kittens running around that she used to bring home every other week, and all of her cousins playing cricket. “Bhutwa was only made at Holi,” she says. “My grandmother was famous for her cooking, everyone from around Dehradun would come to our house to eat bhutwa and dahi vada. My nani used to start this process at 7am and ask all my uncles to bhuno it till 11 am before the guests arrived for Holi. There were so many of them, they used to make schedules for themselves on who would bhuno at what time. It was such a good childhood.”
This is a #1000Kitchens feature. Read the full story, here.
MEENU BIST’S RECIPE FOR BHUTWA
Ingredients
1 kg mutton offal
7–8 tbsp mustard oil
30 g ginger
20 g garlic
1 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp coriander powder
Salt
Method
Heat mustard oil on medium-high heat until the oil starts smoking.
Add the ginger and garlic paste.
Add offals.
Add red chilli powder, turmeric, coriander powder, salt and a little water to make a thick paste.
If cooking on a chulha, mix for 3–4 hours; otherwise 35–40 minutes in a pressure cooker on low simmer after one whistle on high heat.
Words and photographs by Sanskriti Bist. Artwork by Shivam Choudhary.
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