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