Choila is a traditional Nepali dish featuring spicy grilled meat, typically served with beaten rice (chiura), radish pickle, and lemon slices. It is a flavorful and aromatic dish often enjoyed during festivals and special occasions. Here’s how to make it:
Ingredients:
- 500g boneless meat (buffalo, chicken, or pork), cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green chilies, finely chopped
- 1 tablespoon mustard oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder
- Salt, to taste
- Fresh cilantro, chopped for garnish
- Green onions, chopped for garnish
For Serving:
- Beaten rice (chiura)
- Radish pickle (achar)
- Lemon slices
Instructions:
- Marinate the Meat:
- In a large bowl, combine the minced garlic, minced ginger, chopped green chilies, mustard oil, ground turmeric, ground cumin, ground coriander, red chili powder, and salt.
- Add the bite-sized meat pieces and mix well to coat them evenly with the marinade.
- Let the meat marinate for at least 30 minutes.
- Grill the Meat:
- Preheat a grill or grill pan over medium-high heat.
- Grill the marinated meat pieces until they are cooked through and slightly charred on the edges, about 10-15 minutes. Turn occasionally to ensure even cooking.
- Prepare the Choila:
- In a large mixing bowl, combine the grilled meat pieces with the finely chopped onion.
- Toss to mix well. Adjust seasoning if needed.
- Serve:
- Arrange the choila on a serving platter.
- Garnish with fresh cilantro and green onions.
- Serve with a side of beaten rice (chiura), radish pickle (achar), and lemon slices.
Enjoy your Choila, a delicious and spicy Nepali dish perfect for any occasion!