makes use of vegetable oil or mustard oil and panch phoron — literally the "five spices": fennel seed (saunf), black mustard seed (), fenugreek seed (), cumin seed () and nigella seed ( or ). There is a lot of light frying () in Bihari cuisine. One remarkable tradition is "smoked food", referring to the use of smoked red chilli to infuse a strong aroma in food. Smoked chilli is used in preparing chokhaa, i.e. mashed brinjals / potatoes / tomatoes, either single or combined. Smoked chilli is also used in preparing kadam chutney (the kadam is a common fruit that is sweet-sour in taste). Traditional cuisine Kadhi bari - These fried soft dumplings made of besan (gram flour) are cooked in a spicy gravy of yogurt and besan. They go well with plain rice. Khichdi - A mix of rice, dal and several vegetables, steamed together to give a distinctive taste of different ingredients combined in one dish. It is often topped up with ghee. Ghugni - A preparation made of black grams soaked (either lightly or overnight) in water and then sautéed in mustard oil in a wok. All kinds of garam masala made as paste on a sil is used for flavouring; chana is also ground to form a paste used as thickener. This thickens the masala and makes gravy as per desire. After proper seasoning and bhunjana, water is added to the mix for gravy as desired. Pittha - A sort of dumpling that can be either salty or sweet. It is a semi-circular or ball-shaped preparation whose crust is made of soft rice flour and filled with preparations made of channa daal lentil paste, or poppy seeds and gur (jaggery), then steamed in water or milk and allowed to thicken. Sattu - Powdered baked gram, an energy-giving food usually mixed with water or milk. Sometimes, sattu mixed with spices is used to prepare stuffed , locally known as . Dhuska - A deep-fried item prepared from a mixture of powdered rice and ghee, and salted. Litti - Powdered baked gram is mixed with chopped onions, green chillies, lemon juice, and coriander leaves. This mixture is filled inside atta and either barbecued over coal or deep-fried with oil. Best accompanied with ghee, curd and baigan chokha or aloo chokha. Regional Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people who reside in