Mutton intestine brinjal (egg plant) curry recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Goat or lamb intestine - 1 medium size
  2. Red gram or pigeon - 100 grams
  3. Onion - 2
  4. Brinjal (egg plant) - 1/4 grams
  5. Tomatoes - 3
  6. Ginger paste - 1 teaspoon (tsp)
  7. Garlic paste - 1 teaspoon (tsp)
  8. Garam masala powder - 1/2 teaspoon (tsp)
  9. Hot green chili - 3
  10. Coriander leaves - 10
  11. Curry leaves - 5
  12. Hot chili powder - 1 teaspoon (tsp)
  13. Hot madras curry powder - 2 teaspoon (tsp)
  14. Grated coconut - 1/4 cup
  15. Salt - to taste

PREPARATION:

  1. WASH THE INTESTINE WELL. Cut the intestine into small pieces.
  2. Cut the onions, tomatoes and coriander leaves into small pieces. Cut the brinjal into small pieces.
  3. In a bowl mix curry masala,, intestine and keep it aside.
  4. Grind the coconut into a fine paste. Add water if necessary.
  5. Heat the pressure cooker heat the oil, once the oil is hot add cut onions and cook until it turns golden brown.
  6. Now add ginger and garlic paste and cook until the raw smell is gone. ( 1-2 min). Now add garam masala and cook for another 1 min.
  7. Now add the cut tomatoes, hot green chili, coriander leaves, curry leaves and cook until the oil separates.
  8. Now add the chili powder and cook for another 1-2 min.
  9. Now add the intestine, Red gram or pigeon and pressure cook for 3-4 whistle (30 min). Remove from fire and wait until the pressure is gone.
  10. Once the pressure is gone, place the cooker on medium heat, add brinjal and cook until the brinjal is cooked.
  11. Now you have the intestine curry ready.

NOTES:




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