By Devi Poojari
January 31, 2024
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The regional preparation of thinly cut vegetables tossed in mustard oil with a handful of spices, is a classic Bihari way of preparing vegetables to enjoy alongside rotis or rice. Easy to make, delicious and offering a contrast of crispy textures, here are six delicious varieties you’re sure to love.
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Perhaps the most popular varieties among all, this versatile accompaniment is perfect with both – rotis and rice.
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Made with snake gourd, this mildly spiced bhujia absorbs the robust flavours of the mustard oil in which it is cooked.
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A rustic preparation of thinly sliced bitter gourd tossed in spices, the vegetable takes on the savoury flavours with only a slight bitterness to notice.
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Make the most of winter special radishes by enjoying it in the form of crispy bhujia that pairs beautifully with dal-chawal.
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The sharp flavours of the capsicum work delightfully with the potatoes, tempering spices and a touch of red chillies, to make this mouth-watering side dish.
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An innovative pantry recipe to have on hand, the pyaaz bhujia is a delightful recipe to throw together within a matter of minutes.
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