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Generated an image of an IVC dish
o6JaCr
No.414
AI generated with nano banana pro, man this shit looks so good. Buffalo curry btw. The IVC diet was superior man.
o6JaCr
No.415
>>414(OP)
If any one of you can cook (I can’t do anything exept plain boiled chicken lol):
The easiest "entry-point" dish into the Indus Valley diet is the Harappan Barley & Buffalo Stew. It’s basically the 4,000-year-old ancestor of Nihari or Haleem, but much simpler to make.
The secret here is the Eggplant. Since the IVC didn't have onions or tomatoes to make a "gravy," they used mashed eggplant to create that thick, savory sauce.
The "Proto-Curry": Slow-Cooked Buffalo & Eggplant
Pre-prep: 10 mins | Cook time: 1.5 to 2 hours (less if using a pressure cooker)
Ingredients (The Authentic List)
• The Protein: 500g Buffalo meat (cut into 2-inch chunks, bone-in is better).
• The "Gravy" Base: 2 large Eggplants (Brinjals), peeled and roughly chopped.
• The Fat: 3 tbsp Mustard Oil (or Buffalo Ghee).
• The "Heat": 2 inches of Fresh Ginger (crushed/grated) and 1 tbsp Coarsely Cracked Black Pepper.
• The Color: 1 tsp Turmeric powder.
• The Salt: 1 tsp Rock Salt (Saindhava Namak).
• The Liquid: 2 cups water (or 1 cup water + 1 cup Buffalo milk for extra richness).
Step-by-Step Instructions
1. The "Sizzle" (Temper the Oil): Heat the mustard oil in a heavy-bottomed pot (or a clay Handi if you have one) until it starts to smoke slightly. This removes the raw bitterness of the oil.
2. The Aromatics:
Turn the heat down and add the crushed ginger and cracked black pepper. Let them sizzle for 30 seconds until the kitchen smells spicy and "warm."
3. Sear the Meat:
Add the buffalo chunks. Stir-fry them on high heat for 5 minutes until the outside is browned. This "locks in" the juices. Add the turmeric and salt now.
4. The "Melting" Veg:
Add the chopped eggplants on top of the meat. Don't worry if it looks like too much; eggplant is mostly water and will shrink.
5. The Slow Simmer:
Add your water (and milk if using). Cover the pot with a tight lid.
• In a pot: Simmer on low heat for about 1.5 to 2 hours.
• In a pressure cooker: 4–5 whistles until the meat is tender.
6. The Finish:
Open the lid. Use a wooden spoon to mash any remaining eggplant chunks into the liquid. It will turn into a thick, dark, creamy gravy that clings to the meat.
How to Eat It (The Authentic Way)
The Harappans didn't use forks.
• The Vessel: Serve it in a terracotta or wooden bowl.
• The Side: Pair it with Barley Flatbread (Roti) or a simple bowl of Steamed Millets.
• The Topping: Add a dollop of fresh buffalo ghee on top right before eating.
What will it taste like?
It will be creamy, smokey, and earthy. You’ll notice the "zing" from the ginger and the "glow" from the pepper, but you won't feel that sharp "chilli burn." The buffalo meat is leaner and "meatier" than beef, and the eggplant gives it a subtle sweetness that balances the mustard oil.
Would you like me to tell you how to make the Barley Flatbread to go with this, or maybe a simple Harappan dessert using dates and milk?
C/ck7z
No.417
>>415
zamn i tried all meats expect beef but i will recreate this with mutton thanks anon
