There is chicken and then there is mutton but mutton has a lot of other things that people cook and eat with joy.
Some of those parts disgust many unfortunate people but those same parts are enjoyed by a huge number of public.
These different parts are paaye, brain which is also known as maghaz, siri which is the head part, kidneys aka gurdey and kaporays. PLEASE DON'T ASK ME WHAT KAPORAYS ARE I AM NOT GOING TO TELL YOU THAT SEARCH ON THE INTERNET.
So I wanted to make Masala Gurdey Kaporay for a while and I saw this simple recipe from youtube but that recipe did not have tomatoes in it so I added the tomatoes and a couple of spices and made my very own version inspired by it.
Ingredients:
500 grams gurday
500 grams kaporay
1 tablespoon ginger garlic paste
4 green chilies sliced
salt as per taste
1 teaspoon red chili pepper powder
1 teaspoon black pepper powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
3 medium tomatoes diced
2 onions thinly sliced
2 tablespoons of chopped coriander
2 tablespoons chopped mint
First of all we heat up 4 tablespoons of oil in a non stick pan and fry the onions in them till translucent.
Now we add ginger garlic paste and a cup of water to the pan. Let it cook until the water is dried.
When the water dries add the chopped tomatoes.
Mix them well and add all the spices over here.
Cook until the water of the tomatoes is dried half way.
Turn the heat to high over here.
Add the gurday and kaporay here. Stir throughly until they are covered with the masala.
Turn the heat to medium low. Cover the dish and let it cook for 15 minutes.
Uncover the pan and add the chopped green chilies.
Finely chop the coriander and mint. Add it in the pan.
As the oil separates from the masala, you should turn off the stove and stop cooking.
Masala Gurdey Kaporay is ready to be served.
Eat it with naans or rotis, have some mint raita with it and you're good to go. Ladies and gentlemen, a desi fovarite Masala Gurday Kaporay.
Some of those parts disgust many unfortunate people but those same parts are enjoyed by a huge number of public.
These different parts are paaye, brain which is also known as maghaz, siri which is the head part, kidneys aka gurdey and kaporays. PLEASE DON'T ASK ME WHAT KAPORAYS ARE I AM NOT GOING TO TELL YOU THAT SEARCH ON THE INTERNET.
So I wanted to make Masala Gurdey Kaporay for a while and I saw this simple recipe from youtube but that recipe did not have tomatoes in it so I added the tomatoes and a couple of spices and made my very own version inspired by it.
Ingredients:
500 grams gurday
500 grams kaporay
1 tablespoon ginger garlic paste
4 green chilies sliced
salt as per taste
1 teaspoon red chili pepper powder
1 teaspoon black pepper powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
3 medium tomatoes diced
2 onions thinly sliced
2 tablespoons of chopped coriander
2 tablespoons chopped mint
First of all we heat up 4 tablespoons of oil in a non stick pan and fry the onions in them till translucent.
Now we add ginger garlic paste and a cup of water to the pan. Let it cook until the water is dried.
When the water dries add the chopped tomatoes.
Mix them well and add all the spices over here.
Cook until the water of the tomatoes is dried half way.
Turn the heat to high over here.
Add the gurday and kaporay here. Stir throughly until they are covered with the masala.
Turn the heat to medium low. Cover the dish and let it cook for 15 minutes.
Uncover the pan and add the chopped green chilies.
Finely chop the coriander and mint. Add it in the pan.
As the oil separates from the masala, you should turn off the stove and stop cooking.
Masala Gurdey Kaporay is ready to be served.
Eat it with naans or rotis, have some mint raita with it and you're good to go. Ladies and gentlemen, a desi fovarite Masala Gurday Kaporay.
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