Paaya Nahari Recipe - Hyderabadi

Credits: indianfoodforever
img credits: hyderbadicuisinerecipes-angel.blogspot

Ingredients:

8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt

Methods:

·    Clean and cut the paaya into three pieces.

·    Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.

·    Add enough water to the paaya and place over heat.

·    Add the chopped onions and the spice pouch along with salt as per taste.

·    Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.

·    Remove the spice cloth and serve. Nahari is served in the morning.

·    Narhari cooked overnight on a slow fire and served for breakfast is delicious.

·    Serve hot with bread or rice.