Credits:
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kashmirifoods.com
Ingredients:
1/2 kg gurday kapooray.
Salt to taste.
1/2 table spoon mirch powder (red chilly powder).
1/2 table spoon zeera (cumin seeds).
1 table spoon hari mirchi (green chilly cut into pieces).
2 medium size pyaaz (Chopped onions).
Corriander leaves to garnish.
1/2 ladle mustard oil.
1/2 tea spoon adrak paste (ginger paste).
1/2 tea spoon chopped lehsoon (chopped garlic).
After washing gurday-kapooray, boil them for 3-4 minutes.
Drain off the water and wash them again
Now put oil in a frying pan, heat on full flame till
smoke appears.
Add zeera, chopped pyaaz, lehsoon, adrak paste and fry
the contents for 2 minutes on a low flame.
Put Gurde- kapoore in it and fry on a low flame
till it turn light brown.
Add salt, mirch powder and hari mirch and stir to mix
properly.
Add 1/2 katori (50ml) and cook on low flame till the
liquid evaporate.
