Chora Ma Kharia Recipe
Summary
Ingredients
12 front leg trotters each cut into 3 pieces
350 gms. black eyed peas or chowli beans
4 large onions, finely chopped
3 large tomatoes, chopped
1 1/2 tablespoons ginger-garlic paste
1/2 grated coconut
7 kashmiri chillies
6 cloves
1" cinnamon piece
3 green cardamoms
10 black peppercorns
1 teaspoon mace powder
2 green chillies, deseeded, finely chopped
2 tablespoons fresh mint, finely chopped,salt refined oil
Directions
1. Wash and clean the trotters and see no hair sticks to the skin. Wash three times and marinate in the ginger-garlic paste and salt for 15 minutes. Place in a pressure cooker with 6 cups of water and cook till very soft and tender.
2. Cook the onion in three-quarter cup oil, in a heavy bottomed vessel. When the onions are golden-brown add ground masala and fry over a low flame till red. Add the tomatoes and cook till soft.
3. Wash the beans twice and soak in water overnight to double its size. Place in a pressure cooker along with the coconut gravy and 5 cups of the soup from the cooked trotters. Add salt to taste and cook till beans are soft.
4. Empty the beans and trotters in a large, heavy bottomed vessel and cook very slowly for half an hour. Sprinkle green chillies and mint and serve with sour lime wedges.
2. Cook the onion in three-quarter cup oil, in a heavy bottomed vessel. When the onions are golden-brown add ground masala and fry over a low flame till red. Add the tomatoes and cook till soft.
3. Wash the beans twice and soak in water overnight to double its size. Place in a pressure cooker along with the coconut gravy and 5 cups of the soup from the cooked trotters. Add salt to taste and cook till beans are soft.
4. Empty the beans and trotters in a large, heavy bottomed vessel and cook very slowly for half an hour. Sprinkle green chillies and mint and serve with sour lime wedges.
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