PAYA KURMAH

INGREDIENTS

·         40 no’s paya

Grinding

·         250 grams oil

·         5 grams Jeera

·         5 grams garam masala whole

·         20 grams sounf

·         25 grams khus khus

·         2 springs curry leaves

·         3 no’s coconut

·         20 no’s green chillies

·         10 grams pepper corns

·         2 no’s bay leaf

·         50 grams garlic

Sauté the above ingredients in oil and grind to a fine paste in a grinder.

Gravy

·         200 ml oil

·         1 no bay leaf

·         50 grams raw onion paste

·         30 grams ginger garlic paste

·         250 raw tomato puree

·         2 springs curry leaves

·         Salt to taste

·         200 grams curds

·         5 grams turmeric powder

METHOD OF PREPARATION

·         Clean the paya (ensure there is no hair) and par boil in water drain the water.

·         Then boil the paya again in water till well cooked along with salt, turmeric powder, and ginger garlic paste.

·         Heat oil in a handi, add bay leaf then add the raw onion paste and ginger garlic paste and fry well till the raw flavour is gone.

·         Then add the curry leaves and the turmeric powder. Add salt and check seasonings.

·         Add the boiled paya along with the stock and simmer till, the paya is fully cooked and tender.

·         Serve hot garnished with chopped coriander leaves and ginger.