Food talk
 Lip-smacking fare

Khurchan sounds like a conspiracy to recycle leftovers. Lightly spiced, using minimal fat, the recipe, however, comes close to perfection, says Pushpesh Pant

To be honest, the first time we encountered the non-veg khurchan, we were a little apprehensive. Till then we had known the sweet lachcha rabari like confection that was synonymous with Hathras. As a matter of fact, that sleepy town had no other claim to fame. Yes, once we had been served panir ki khurchan but that we thought was a bit of a con. It was nothing else but bhujiya by another name.

Then came Chef Sibbal, then at the helm of the kitchen at Ashok—the flagship hotel of ITDC. An impromptu meal fixed for Jiggs and yours truly comprised rotis paired with chicken-karele ki khurchan. It sounded like a conspiracy to recycle leftovers. One must confess that what was dished out was refreshingly different. That khurchan did full justice to its name.

The word translates literally as scrapings. The plate placed before us had a heap of shredded chicken blended with thin slices of bitter gourd. The contrasting textures and myriad flavours complemented each other. The lip-smacking dish prepared a la minute was ‘scraped’ off a shallow wok-like karhai where the succulent morsels tended to get stuck as they were given the stir-fry treatment.

Lightly spiced, using minimal fat, the recipe came close to perfection. It became the farmayishi item whenever work or pleasure took us to Ashok. Chef Sibbal has since moved and so has that feast. One has been missing the addictive khurchan.

During a recent photo shoot for a recipe book, we cooked a gosht ki khurchan at home after ages. Believe you us it tasted better than ever. The only delinquency we indulged in was to let beloved Indrajit persuade us to replace the politically correct and trendily healthy chicken with good old mutton.

Every one we feel has a right to sinful enjoyment once in a while. You may comfort yourself with the thought that in case of khurchan, a little goes a long way and you imbibe only a miniscule quantity of (tastier) red meat.

Chef’s corner

Ingredients

Pasanda (boneless fillets

from leg) 500 gm

Hung curds 2 tbsp

Garlic/ginger paste 1tbsp

Zeera powder 1 tsp

Kashmiri red chillies 1 tsp

Garam masala 1 tsp

Onion (medium sliced very fine) one

Green chillies (chopped fine) two

Whole red chilly shredded

(optional) one

Fresh ginger (scraped and

diced fine) 1 inch piece

Vegetable oil 3 tbsp

Salt to taste

Method

Wash and pat dry the meat then using a sharp heavy knife or small meat cleaver cut the pasanda into thin strips. Blend the curds, ginger garlic paste with powdered spices and marinate the pasanda strips in this mixture. Heat the oil in a thick-bottomed frying pan and when it reaches smoking point, lower the flame and put in the sliced onions. When these begin to brown, add the meat with the marinade. Raise heat and stir-fry briskly for about five minutes. Use a skillet or large ladle to mash the meat at regular intervals as it cooks. Sprinkle green chillies and diced ginger along with the shredded red chillies, if using. Lower the heat and cover, cook for another five minutes on very low heat. Sprinkle a little water if required. Remove when done to taste. Adjust seasoning and enjoy with hot phulka/ paratha or on toast.





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