Ingredients:
- Pani (Water) 2 Cups
- Haldee powder (Turmeric powder) ½ tsp
- Bakray ka maghaz (Mutton brain) 2
- Hara dhania (Fresh coriander) ½ Cup
- Hari mirch (Green chillies) 4-5
- Tamatar (Tomato) 1 medium
- Pani (Water) 1 tbs or as required
- Rafhan corn oil 1/4 Cup
- Pyaz (Onion) chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Dhania (Coriander seeds) crushed 1 & ½ tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Garam masala powder 1/4 tsp
- Dahi (Yogurt) 1 tbs
- Lemon juice 1 tsp
- Hara pyaz (Green onion) leaves ½ Cup
- Hara pyaz (Green onion) leaves
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilli)
Directions:
In saucepan,add water and bring it to boil.
Add turmeric powder,mutton brain and boil for 5 minutes then devein it.
In chopper,add fresh coriander,green chillies,chop well & set aside.
In chopper,add tomato,water and blend to make a puree & set aside.
In wok,add rafhan corn oil,onion and sauté until translucent.
Add pureed tomato,ginger garlic paste and mix well.
Add turmeric powder,red chilli powder,salt,coriander seeds,cumin seeds,garam masala powder,mix well and cook for 2-3 minutes.
Add yogurt and mix well.
Add lemon juice and mix well.
Add boiled mutton brain and mix well,cover and cook on low flame for 4-5 minutes.
Now add chopped greens,green onion leaves and mix well.
Garnish with green onion leaves,fresh coriander,green chilli & serve!
Ajza:
- Pani (Water) 2 Cups
- Haldee powder (Turmeric powder) ½ tsp
- Bakray ka maghaz (Mutton brain) 2
- Hara dhania (Fresh coriander) ½ Cup
- Hari mirch (Green chillies) 4-5
- Tamatar (Tomato) 1 medium
- Pani (Water) 1 tbs or as required
- Rafhan corn oil 1/4 Cup
- Pyaz (Onion) chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Dhania (Coriander seeds) crushed 1 & ½ tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Garam masala powder 1/4 tsp
- Dahi (Yogurt) 1 tbs
- Lemon juice 1 tsp
- Hara pyaz (Green onion) leaves ½ Cup
- Hara pyaz (Green onion) leaves
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilli)
Directions:
Saucepan mein pani dal ker ubal lein.
Haldee powder aur bakray ka maghaz dal ker 5 minutes kliya boil karein phir devein ker lein.
Chopper mein hara dhania aur hari mirch dal ker ache tarhan chop ker lein & side per rakh dein.
Chopper mein tamatar aur pani dal dein aur blend ker ka puree tayyar ker lein & side per rakh dein.
Karhai mein rafhan corn oil aur pyaz dal dein aur translucent hunay tak sauté ker lein.
Pureed tamatar aur adrak lehsan paste dal ker ache tarhan mix ker lein.
Haldee powder,lal mirch powder,namak,dhania,zeera aur garam masala powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Dahi dal ker ache tarhan mix ker lein.
Lemon juice dal ker mix karein.
Boiled mutton brain dal ker ache tarhan mix karein aur dhak ker halki ancch per 4-5 minutes kliya paka lein.
Ab chopped greens aur hara pyaz leaves dal ker ache tarhan mix ker lein.
Hara pyaz leaves,hara dhania aur hari mirch sa garnish ker ka serve karein.
