Gurday Kapooray

Gurday kapooray are very easy to prepare. This dish  can be eaten with rice or chpatti.



Ingredients

1. 1/2 kg gurday kapooray.
2. Salt to taste.
3. 1/2 table spoon mirch powder (red chilly powder).
4. 1/2 table spoon zeera (cumin seeds).
5. 1 table spoon hari mirchi (green chilly cut into pieces).
6. 2 medium size pyaaz (Chopped onions).
7. Corriander leaves to garnish.
8. 1/2 ladle mustard oil.
9. 1/2 tea spoon adrak paste (ginger paste).
10. 1/2 tea spoon chopped lehsoon (chopped garlic).

Method

1. After washing gurday-kapooray, boil them for 3-4 minutes.
2. Drain off the water and wash them again
3. Now put oil in a frying pan, heat on full flame till smoke appears.
4. Add zeera, chopped pyaaz, lehsoon, adrak paste and fry the contents for 2 minutes on a low flame.  
5. Put Gurde- kapoore in it and  fry on a low flame till it turn light brown.
6. Add salt, mirch powder and hari mirch and stir to mix properly.
7. Add 1/2 katori (50ml) and cook on low flame till the liquid evaporate.
8. Garnish with coriander and serve.