RATOVA [GOURD RAITA]– SAROJ
This is a side dish with a pungent taste often made during weddings or banquets.
Ratova :
The ingredients for 5 persons
Firstly :
Method : Skin the gourd and cut it into small cubes. Boil it in a pot of water for 10 minutes so that it is soft but not pulpy. Strain the water and let the gourd cool. Then sweeze the gourd cubes gently so that water drains out. Mix curd mustard powder, diced green chillies and salt. It is as simple as that.
The dish lasts for a couple of days without requiring a refrigerator. In fact it tastes better the next day.
Hence it was popular in weddings when you needed to make dishes to last over days. It is eaten puris and parathas. The author of the popular physics books “Concepts in Physics”, Prof. H. C. Verma, who is also from Patna once asked Siddharth’s mother (Saroj) about the recipe and was under the impression that you need to add mustard oil. She corrected it – direct, pungent mustard powder is what you need, a lesson in “Concepts in Bhojpuri Cooking”.
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