Goat intestine Gravy-1

Ingredients

1. Goat Intestine              2 nos
2. Small onion                 20
3. Tomatoes                     4 nos
4. Badaga                        2 tbsp
5. Castor oil                    2 tbsp
6. Chilly powder             4 tsp
7. Curry masala               1 tbsp
8. Kootu masala               2 tbsp
9. Turmeric                      1 tsp
10. Water                           10 cups
11. Salt                              5 tsp

For Grinding

1. Coconut                     1 cup
2. Ginger                        2"
3. Garlic                         20 flakes
4. Cinnamon                  2"
5. Cloves                        10
6. Coriander seeds         1 tbsp
7. Roasted gram             3 tbsp

For Seasoning

1. Mustard seeds            1 tsp
2. Urad dal                     1 tsp
3. Bengal gram               1 tsp
4. Curry leaves               handful
5. Coriander leaves        handful

Method

• Wash the intestine for 5 times and cut into 1" pieces.
• Cut onion, tomatoes, coriander leaves.
• Grind masala to a smooth paste.
• Boil water in a pressure cooker add castor oil, Badaga., Intestine, salt and turmeric.
• Cook for 8 whistles. Drain the liquid for soup if you want.
• Heat oil in a Kadai, add seasoning, splutter mustard seeds, fry dal, and curry leaves.
• Add onion and fry for a minute, add tomatoes fry and mash.
• Now add chilly powder, kootu masala, and ground masala paste.
• Mix and fry for 1 minute, add 1 cup of water or more.
• Bring to boil and add the cooked intestine with broth and stir.
• Cook on high heat for 5 minutes and on low heat cook for 10 minutes.
• Check salt add if necessary. Thin gravy tastes good for idlies.
• The oil should float on top of the gravy. Garnish with coriander leaves.
• Serve with Methi idlies, coriander chutney.