28/05/2020
Why to eat Bara/ WO: & Clean Public Water Resources on Sithi Nakha?
The word ‘Sithi’ is the Nepal Bhasa term for the sixth lunar phase of the waxing moon, while ‘Nakha’ or ‘Nakhaa’ means festival. The Newa people have celebrated this festival as Sithi Nakha since ages. It is also known as ‘Mhyaay macha yu nakha’ (the festival of daughters), because this celebration is significant to the daughters.
Different food items are served, especially Wo: (Newari dish made of lentils) and Chatamari (Newari dishes made of rice flour).But why eat them on Sithi Nakha? “The food items are not just for taste. They are high on carbohydrate, protein, iron, etc. As the monsoon approaches, bodies are exposed to different types of bacteria and these types of food increases the immunity of one’s body.
The cleaning of water resources also mean cleaning of water throughout the year. This also relates Sithi Nakha with community health.The festival embarks with the value of respecting nature and environment, while cleaning water resources crafted with its own unique design, system of water supply and management system
Sithi Nakha also marks the end of major festivals, and to be continued after the rice plantation comes to an end. This festival is linked with social awareness for environmental importance.The annual cleaning day of many public secular and religious structures in Kathmandu valley, especially roadside shelters, temple roofs and water sources (wells, Hiti, etc.) also fall on Sithi Nakha.The act of cleaning the water sources, community ponds, wells and water spouts on the day of Sithi Nakha has special significance in the Newar culture. This cultural ritual ensures that the water sources are kept clean and the drainage around them is cleared so as to avoid the pollution of the water sources by the runoff during the rainy season.
How to make WO:
Ingredient:
Dry lentil
Garlic and ginger paste each
Salt as your taste.
Vegetable oil
Procedure to make WO:
1)Soak the dry lentil over night.
2)Then let’s peel the skin from lentil. To peel it’s skin keep in a big bowl and put that soaked lentil with some water. Then take some on your palm full then rub with your both palms. You repeat it for some time then pour down only water to another bowl.Repeat this process until most of the skin goes away.
3) Blended lentil careful to make it as a paste. It shouldn’t be liquid or very thick.
4)Now in the blended lentil add salt as your taste and the paste we made of garlic and ginger. Put chopped green garlic and coriander.Then mash or stir it properly.
5)Take a pan and make the heat medium. Put some oil and cook it on a pan making like a pancake.When one side is bit brown turn it to the other side. While cooking in this way you need to add some oil around the Bara with a spoon to cook it properly. Turn it in to the first side once again. To turn it to sides you need flat spoon.
Now you can serve it hot to eat. It is delicious when it is hot. If you want to make it different type of Bara.
Photo: Hari Bhakta Dangol
Recipe and Content: Gundruk Post and Rukshana
