Himachali Film ‘Brina’ For IWFF

Aman Agnihotri

Himachali film ‘Brina’, based on a true story on customs of Mandi district, is all set to be screened at International Women’s Film Festival (IWFF) at New Jersey in United States on March 28, 2017. This film was released in 2016 and within a year it got recognition at different platforms. The film is based on local tradition which was prevalent in Mandi district around 150 years ago. Until now, the film has won Best Film Jury and Best Villain Awards in Prague International Film Festival, whereas, it secured Best Film Jury, Best Villain and Best Actor Award at Jaipur International Film Festival. The film, both in Himachali and Hindi languages, was shot at Janjheli in Mandi district and main roles were played by Anshul from Mandi and Astha from Shimla. While Neeraj Sood from Mandi is also seen in an important role in the movie. Some established Bollywood actors including Sanjay Mishra, Aditya Srrivastva, Rajesh Jaish and Yashpal Sharma have also played roles. Film is directed by Mandi based Pawan Kumar Sharma and produced by Anil Kabra. Produced in 2016, the film ‘Brina’ has not been officially released as yet and Pawan Kumar Sharma is planning to release the movie in May-June this year.

Plot

Years ago in Mandi district, there was a tradition called ‘Brina’. As per this tradition, the moneylender (called as ‘Sahukar’) used to buy brides after paying money to their parents. However, a girl from the Pingala village in Sarkaghat, Lauhala challenged the system. But she failed and committed suicide. Now as penance, Pingala village resident celebrate a festival on Baisakhi every year and immerse puppets in local rivulets after marrying them.

Mutton Rogan Josh

Ingredients

* 500 gm chopped into cubes mutton

* 6 tablespoon mustard oil

* 1/4 teaspoon asafoetida

* 1 teaspoon cumin seeds

* 1 cinnamon

* 5 peppercorns

* 4 black cardamom

* 4 red chilli

* 2 teaspoon powdered fennel seeds

* 1/2 teaspoon ginger powder

* 1 tablespoon coriander powder

* 3/4 cup hung curd

* 2 gm saffron

* 2 cup mutton stock

* 1/4 teaspoon garam masala powder

* 50 gm grated khoya

* 25 gm blanched & peeled,crushed to paste almonds

* 2 ml kewra4 pinches salt

* 2 sprigs coriander leaves

How To Prepare Recipe

Heat mustard oil in a heavy bottomed pan, till smoking point. Switch off the gas and let it cool. Now heat the oil again and add asafoetida, cumin seeds, cinnamon, cloves, black peppercorns, black cardamoms and whole red chillies. Saute all the ingredients in the pan till fragrant. Now add the mutton pieces and cook on high flame till it turns slightly reddish brown for 15 minutes. Add 1/2 cup of mutton stock and cook for about 10 min on low flame. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add all ground spices / powdered masalas along with saffron milk and mix well. Add salt along with whisked hung yogurt and cook for about 2 minutes. Add a cup of mutton stock and when the mutton is nearly done, add the garam masala powder, grated khoya, almond paste and kewra water. Cook the mutton on a slow flame for about 1 to 2 hours till most of the gravy is absorbed. Turn off the heat and transfer the rogan josh into a serving bowl. Garnish it with fresh coriander leaves and serve it hot. This mutton recipe goes best with steamed rice or naan.

-By Chef Nitin Guleria

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