Gurda Kapoora Kata Kat recipe


  • 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

Cooking Instructions

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

02 Mar 2011     3303 views     NON-Vegetarian       Appetizers > Hot Appetizers

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