PAAYA NAHARI RECIPE

INGREDIENTS:

8 nos. Trotters/2 nos. Onions/1 tblsp Coriander seeds/1 tblsp Jeera/4 nos. Brinjals/4 nos. Dagad phool/
2 pieces Cinnamon/6 nos. Cloves/6 nos. Black pepper/4 nos. Cardamoms (green)/As per taste Salt.

How to make paaya nahari:

• Clean and cut the paaya into three pieces.
• Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
• Add enough water to the paaya and place over heat.
• Add the chopped onions and the spice pouch along with salt as per taste.
• Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
• Remove the spice cloth and serve. Nahari is served in the morning.
• Narhari cooked overnight on a slow fire and served for breakfast is delicious.
• Serve hot with bread or rice.