How much cooking time?

90 min — 30 min prep, 60 min cooking.

Mizo Chapchar Kut Festival Bai

Name: Mizo Chapchar Kut Festival Bai
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 7 servings
Cuisine: Mizoram Indian
Ingredients: 2tbsp Coriander Leaves; 1tsp Red Chilli Powder (Lal Mirch); 100g Bamboo Shoot (Kanile); 0.5tsp Turmeric Powder; salt; 1tsp Garlic; 2piece onion; 100g Kodava Pork (Kuttiyattu style); 1tsp Ginger; 1tsp coriander powder; 2piece Tomato; 2tbsp oil; 1tsp Cumin Seeds

Special Chapchar Kut spring festival feast bai with pork, mustard greens, and bamboo shoot. Communal cooking in large pots celebrating the Mizo harvest festival.

Time 90 min · Serves 7 · 95 kcal · Aizawl, Mizoram

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Bamboo Shoot (Kanile) — 100 g (chopped)
Turmeric Powder — 0.5 tsp (ground)
salt (optional) (whole)
Garlic — 1 tsp (ground)
onion — 2 piece (chopped)
Kodava Pork (Kuttiyattu style) — 100 g (chopped)
Ginger — 1 tsp (ground)
coriander powder — 1 tsp (ground)
Tomato — 2 piece (chopped)

Tempering

oil — 2 tbsp (whole)
Cumin Seeds — 1 tsp (whole)

Method

Wash and prepare all ingredients for Mizo Chapchar Kut Festival Bai. Chop vegetables, marinate protein if needed.
Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste, sauté for a minute until raw smell disappears.
Add tomatoes and cook until oil separates from the masala.
Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
Add the main ingredient. Mix well and coat with masala.
Add water as needed. Cover and cook on medium flame until done.
Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Mizo Chapchar Kut Festival Bai?: 95 kcal per plate.
How much cooking time?: 90 min — 30 min prep, 60 min cooking.

Ghar ka khana in Aizawl →