Sauced Bhaditraka
Sanskrit
अनेनैव प्रकारेण जर्जरीकृत्य खण्डकान् । स्थाल्यामम्लेन संयोज्य पाचयेद्धिङ्गुना सह ॥ ६६ ॥ आर्द्रकस्य रसेनापि धान्यकस्य रसेन च । जीरकस्य च चूर्णेन मेथकस्य च मिश्रयेत् ॥ ६७ ॥ शोषयित्वा द्रवं सर्वं घृतेन परिभजयेत् । क्षिपेच्च मरिचं भृष्टे सूदो हुण्डभडित्रके ॥ ६८ ॥
English
Having riddled the pieces with holes in this very same way, and joined them with sour liquid in a pot, he should cook them with asafoetida. He should mix in also the juice of fresh ginger and the juice of coriander, and powder of cumin, and of fenugreek. When all the liquid has dried away, he should fry them all over with ghee. And when the huṇḍa-bhaḍitraka has fried, the cook should throw pepper on it.
Ingredients
- 750 g lamb or pork, cut into bite-sized pieces
- 100 ml tamarind water or diluted pomegranate juice
- 30 ml ginger juice
- 30 ml coriander-leaf juice or 3 Tb finely chopped coriander
- 1 tsp ground cumin
- ½ tsp fenugreek powder
- ¼ tsp asafoetida
- 1½ tsp salt
- 30 g ghee
- ½ tsp ground black pepper
Method
- Score or lightly pound the meat pieces to roughen their surfaces.
- Combine the meat with the sour liquid, ginger, coriander, cumin, fenugreek, asafoetida, and salt in a wide pan.
- Cook uncovered over low heat until the liquid has evaporated and the meat is cooked through.
- Add the ghee and fry the pieces until lightly browned. Finish with black pepper.
Notes
- The text may describe the same cut as the skewered bhaditraka, but the cooking method is clearly distinct.