• Ghee: ¼ cup
• Onions, Peeled finely chopped: 1½ cups
• Garlic, Peeled crushed: 2 Cloves
• Ginger, Peeled finely chopped: 1?x1?
• Serrano, white pith removed to reduce heat, finely chopped: 2
• Cilantro, finely chopped: 2 Tablespoons
• Turmeric powder: ¼ teaspoon
• Ground Coriander: 2 teaspoon
• Ground Cumin: 1 teaspoon
• Cayenne ground: ¼ teaspoon
• Ground Black pepper: ¼ teaspoon
• Salt: ¼ teaspoon
• Gurda Kapoora: 3+3
• Juice of ½ Lime

Clean Gurda Kapoora and cut them in quarters. Peel off the membrane and discard.

Heat Ghee in a heavy bottom frying pan. Add onions. Fry till they are translucent and edges start to turn brown

Add Garlic Ginger Serrano, and Cilantro. Fry for 1 minutes

Add Turmeric Coriander Cumin Cayenne Black pepper and salt. Stir and fry about 90 seconds

Add Gurda Kapoora. Stir to cover . Cook for about 15 minutes at medium heat stirring occasionally. If needed, add a Tablespoon or more of water to avoid burning.
The inside of cooked Gurda Kapoora will have a light pink. Bloody is not yet cooked. Grey indicates overcooked

Stir in lime juice

by Pak101.com (few years ago!) / 5042 views