Recipe by Pauline (Polly) Pereira
Ingredients:
1 kg boti/tripe (washed and cleaned thoroughly)
1 cup chana dal
4 tbsp coconut milk powder
oil
salt
For grinding:
1 tsp bafat or chilli powder
1 tsp turmeric powder
marble size tamarind
1 tbsp sambar powder
Dry roast the below and then grind with the above:
1 medium onion (sliced)
2 cloves garlic
1 tsp jeera
1 tsp pepper
1 tbsp coriander
4 tbsp brown rice
For seasoning:
1 big onion (sliced)
1" ginger
1 green chilli
1 sprig curry leaves
Steps:
- Pressure cook the boti for 3-4 whistles. Once the pressure is released, open the cooker and cut the boti into small pieces and keep aside.
- Separately, cook the chana dal and keep it ready.
- Dissolve 4 tbsp coconut milk powder in warm water and keep it ready.
- In a pan, dry roast the coriander, jeera, pepper, brown rice.
- Grind the dry roasted ingredients with onion, garlic, turmeric, chilli/bafat powders, tamarind and sambar powder with a little water to a fine paste.
- In a vessel, heat oil. Add the ground masala and fry.
- Add the boti, dal, coconut milk, salt and masala water and boil till cooked.
- ENJOY!