A twist to the simple Chiwda

On a winter afternoon, with temperature hovering around 9. Degrees, I am travelling through Champaran district of Bihar, headed towards Motihari. We are running behind schedule and it is that important question of whether to stop at a Dhaba and grab a bite. Our CFA comes to the rescue and whips out 3 sets of stainless steel boxes. Each set has one box with Chiwda (flattened rice), muri sev and the other containing a very dry mutton preparation including kaleji (a piece of liver). Out comes a newspaper to use as napkin and luckily I am carrying a dry hand wash and paper tissues. Resting our lunch on our laps and on road that would put craters on the Moon to shame, we silently and hungrily munch our way through. Undoubtedly one of the best mutton preparations that I have had. His driver come cook shares the recipe. The meat is first boiled and drained. Then fried in ghee with essentially salt, little dry masala and mainly chillies. A meal I will remember for many years after I have forgotten the stiffness from this bone jerking ride