Why recepie famous for?
Ingredients
250 gm Bakray ka dil,250 gm Bakray ki kaleji,
250 gm Bakray k gurday,
1 Bakray ka maghaz,
2 cup Yogurt,
1/2 bunch Fresh coriander,
5-6 Green chilies,
1/2 cup Clarified butter,
1 tsp Black pepper crushed,
1 tsp Fenugreek seed crushed,
1 tsp Fennel seeds crushed,
1 tsp Turmeric powder,
1 tsp Qusoori methi,
1 tbsp Coriander crushed and roasted,
1 tbsp Roasted and crushed cumin,
1/3 tsp Onion seeds,
2 tbsp Ginger garlic paste,
2 tbsp Ginger water,
2 tbsp Red chili flakes,
to taste Salt,
Instructions
METHODCut 250 grams bakray ka dil, 250 grams bakray ki kaleji and 250 grams bakray k gurday into small pieces. Soak in ginger water and put aside for 10 to 15 minutes then wash.
In a cooking pot, boil 250 grams bukray ka maghaz with some water and 1/2 tsp turmeric powder. Strain away excess water. On a tawa, add pieces of kaleji, gurday and dil with 2 tbsp ginger garlic paste and 2 cups yogurt and cover to allow cooking.
When dil, kaleji and gurday are tender, add 1 tsp crushed black pepper1 tsp crushed methi dana, 1 tsp crushed fennel seeds, 1 tbsp roasted and crushed coriander, 1 tbsp roasted and crushed cumin, 1/3 tsp onion seeds, 2 tbsp red chili flakes, salt to taste, 1/2 cup clarified butter and 5 to 6 green chilies and saute.
When gurday, kaleji and dil are ready, add small pieces of maghaz and cook for another 2 to 3 minutes. In the end, add 1 tsp qusori methi and 1/2 bunch fresh coriander and mix. Spicy dil, gurda, kaleji, maghaz is ready to serve.
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