#1000Kitchens Recipe Drop: Bhutwa from Dehradun

Meenu Bist spent 23 years in Dehradun, until she got married, travelled around the entire world, only to return to her favourite town in India. She grew up in a lovely huge haveli, with acres of litchi trees, cows grazing by the hay, and stretches of plums, chillies and mangoes drying on the terrace to be pickled. She would bring home puppies and kittens every other week, and spend the hours in-between playing cricket with her cousins.

“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. and ask all my uncles to bhuno it until 11 am, when the guests arrived for Holi. There were so many of them, they used to make schedules among themselves on who would bhuno at what time.”

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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