Choila is a traditional Newari dish originated in the Kathmandu Valley around the capital city in the centre of Nepal.
Choila is traditionally eaten with flat or puffed rice and is served at roadside bars in Kathmandu with rakshi (homemade spirit unlike grappa).
In Nepal, choila is usually made with buffalo or goat and sometimes chicken. Nowadays, there are various option of Choila, for vegeterians there are mushroom choila, soy chunks choila, paneer(cottage cheese) choila.
Choila’s significance extends beyond mere culinary indulgence, it symbolizes cultural heritage and tradition. It holds a revered place in Newari culture, gracing festival tables and ceremonial offerings to the gods, embodying the essence of community and celebration.
Ingredients
450 grams of buffalo/goat/chicken boneless
4 tbs of cooking oil
1 tsp cumin powder
1 tsp paprika
1 tsp garlic-ginger paste
Few sliced garlic and ginger
1/2 lemon or 1 tsp lemon juice (optional)
2 tomatoes
1-2 green sliced chillies
1/8 cup chopped spring onions
Fresh coriander for garnish
Salt to taste
Chilli powder to taste
2-3 tsp mustard oil
1 tsp turmeric powder
1/2 tsp fenugreek seeds
Instruction
Heat a non-stick pan and add 1 spoon oil.
Grill boneless meat on medium high heat until one side becomes golden brown then turn the meat and let both sides be golden. Or put it into air-fryer about 15 mins at 180 c.(tossing it in between)
Once the meat is done, put them in a bowl.
In the same pan add tomatoes (slice tomatoes in half) and grill it until soft.
Add cumin powder, chilli powder, paprika, garlic-ginger paste, chopped garlic and ginger, spring onion, sliced green chillies in a bowl.
Add the grilled tomatoes as well and mix well. (remove the cover of tomatoes).
Now, heat mustard oil in a pan and add fenugreek seeds. When fenugreek seeds turn dark black in colour, switch off the heat and put turmeric to it.
Pour the mixture into the bowl of meat and mix it well. (mixing with hand will make it more flavorful, you can use gloves for hygiene).
Sprinkle fresh coriander for garnish.
Serve it with beaten rice, rice or drinks.
