Baiga Thali | Local Food In Bandhavgarh

Baiga Tribe is the indigenous tribe found in the pockets of Uttar Pradesh, Chhattisgarh, Jharkhand and the largest community of Baiga are found in Mandla and Balaghat District of Madhya Pradesh.

Baigas are known to maintain the ethnicity of the forest as they treat Earth as their mother. They are solely dependent on the forest products, so is their food which primarily consist of coarse grains like Kodo Millet (Paspalum scorbiculatum) and Kutki Millet (Panicum sumatrense). Mahua tree is an all purpose natural product for Baigas. They use mahua seed to extract the oil which is used for cooking. The sun-dried flowers are used for making tea, sweet dishes and liquor.

Dishes Clockwise:

At 12 – Cut Raw Salads (Cucumber, Onion, Tomato, Carrot)
Desi Bhaji (Saag).
Aloo Chokha.
Lehsoon Tamatar ki Chutney.
Pan Vada.
Gaon Wali Desi Dal.
Kacche Masale ka Murgh.
Mahua ke Puri.
Aloo Papad
Ghee Chawal – Centre.
Sattu ke Sharbat.

Aloo Papad is sometimes added / replaced with Rice or sabut (whole) Papad.

Pan Vada is sometimes replaced with Aloo Bhata.

Here is a famous recipe of Baiga Tribe sourced locally and served with love at Kings Lodge , Bandhavgarh.

Aloo Bhata Masala (Spicy Potato Brinjal / Eggplant)

Ingredients (For 2 people):

Potato – 5 Average Large Pcs.
Eggplant/Baingan – 4 Medium Pcs.
Tomato – 3 pcs, cut into 1/4^th
Onion – 2 pcs, medium chopped.
Coriander – 50gm.
Mustard Oil – 80-100gm.
Green Chilly – 2 pcs, finely chopped.
Turmeric, Red Chilli powder, Coriander powder (10gm each)
10 gm paste of Green Cardamom, Cinnamon, Cloves.(Garam Masala)
Whole Cumin – 20gm.
4-6 Garlic clove.
10-15 gm Ginger finely chopped.

Process:

Local Women preparing Aloo Bhata Masala

Put the pan on the fire.
Pour a tablespoon of mustard oil with a pinch of salt in it.
Once the oil is heated, put ½ a spoon cumin seeds in it.
After few minutes, once the cumin are very light brown, put chopped Garlic and Ginger.
Stir for few minutes and add sliced onion.
Once the onion becomes light brown in 3-4 minutes, add Potatoes (cut into 4-6 pieces).
Stir well.
After few minutes, add Brinjal (cut into 4-6 pieces). {Stalk is not removed}.
Stir all ingredients in low flame for 8-10 minutes.
Once the colour becomes brown, add ½ cup water.
Stir for 5 minutes.
Add Turmeric, Red Chilli Powder after few minutes.
Add salt as per taste.
After stirring for few minutes, add cut tomatoes.
Sprinkle some water and let it cook.
Remove from fire and sprinkle chopped Coriander leaves and cover the pan.
The dish is ready to served in 5 minutes, and the flavours to be enjoyed with your meal.