Goat Intestine Masala Gravy-2

Ingredients

1. Goat Intestine         2 nos
2. Small Onion           20
3. Tomatoes                4 nos
4. Turmeric                 1 tsp
5. Castor Oil               2 tbsp
6. Salt                          5 tsp
7. Water                      10 cups
8. Coriander leaves     handful
9. Badaga                   2 tbsp 

For Seasoning

1. Mustard seeds          1 tsp
2. Urad dal                   1 tsp
3. Bengal gram            1 tbsp
4. Curry leaves            handful
5. Oil                           1/4 cup

For Grinding

1. Coriander seeds      1 cup
2. Fennel seeds            1 tbsp
3. Jeera                        1 tsp
4. Bengal gram            1/2 cup
5. Rice                         1 tbsp
6. Red chilies               10 or 15
7. Urad dal                   1 tsp
8. Small onion             10
9. Curry leaves             handful
10. Cinnamon                3"
11. Cloves                      10
12. Ginger                       2"
13. Garlic                       20
14. Coconut                    1 cup
15. Badaga                      1 tbsp
16. Pepper                      10 corns 
17. Oil                            1 tbsp 

Method

• Wash intestine for 5 times, cut into 1" pieces.
• Cut onion, tomatoes, and coriander leaves.
• Heat 1 tbsp of oil and fry the masala ingredients.
• First fry rice till it puffs up, then add Bengal gram, urad, chilies for a minute and fry for a minute.
• Add Badaga, cinnamon, cloves, coriander seeds, pepper, onion, curry leaves,
• Fry for a minute, finally add coconut and fry till it changes to light brown.
• Transfer to a plate and cool. Then grind to a smooth paste,
• Meanwhile add water in a pressure cooker, 
• Add intestine, Badaga, castor oil, salt, and turmeric.
• Stir and cook for 8 whistles. Heat oil in a Kadai, add seasoning, splutter mustard,
• Add urad and bengal gram, curry leaves and fry, add onion and fry for a minute.
• Add tomatoes and on a low flame for a minute.
• Add ground masala paste and fry a minute, add 2 cups of water.
• Bring to boil, stir well and add the cooked intestine.
• Mix and cook for 5 minutes on high heat, 
• Cook on a low heat for 10 minutes or until the oil floats on top of the gravy.
• Check salt add more if necessary, add little water if the gravy is thick.
• Garnish with coriander leaves and serve with methi idlies and coriander chutney.