Newari MANA CHOYLA banaune sajilo ani chhitto tarika with Manoj Maharjan

Welcome to Nepali Food! Today, we're diving into the art of Mana Chhoyla' making with #manojmaharjan.

'Mana Chhoyla' is a popular Nepali dish traditionally made with spiced boiled meat, often served as an appetizer or with bitten rice. It originates from the Newah community and is known for its bold flavors. Here's how you can make it:

Ingredients:
- 750g of meat (buff, chicken, or mutton - traditionally buff is used)
- 4 tablespoons of mustard oil
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of fenugreek seeds
- 2 teaspoon of chili powder (adjust to taste)
- 2 tablespoons of ginger-garlic paste
- Fresh coriander leaves, chopped ( Garnishing) Garlic leafs optional
- 2 traspoons of Salt
- A pinch of asafetida (hing)
- 1 teaspoon of Sichuan pepper ( timur)

Instructions:

1. Prepare the Meat:
- Clean the meat and boil it for 15 minutes. Cut it into bite-sized sliced pieces.

2. Marinate the Meat:
- In a large bowl, add the boiled meat. Mix in the mustard oil, turmeric powder, cumin powder, chili powder, ginger-garlic paste, hing, timur and salt. Toss the meat to ensure it's well coated with the spices.

3. Jhannu (Tempering):
- In a small pan, heat a tablespoon of mustard oil until it smokes slightly. Add the fenugreek seeds and fry them until they turn dark. Be careful not to burn them.
- Immediately pour this hot oil mixture over the meat. This step enhances the flavor of the chhoyla.

4. Final Touches:
- Add the finely chopped Garlic Chives and fresh coriander leaves to the meat and mix everything well.

Tips:
- Adjust the level of spiciness according to your taste.
- Some variations of Chhoyla include the addition of roasted tomatoes.

Enjoy your delicious and aromatic Newah Mana Chhoyla!

Camera / Edit - Anup Paudel
Audio - Firoj Bajracharya

Special thanks to Surendra Man Singh