Ingredients :
- Mutton Kidney – 250gm
- Onion – 2 medium
- Garlic – 8(nearly 10gm)
- Ginger – 1 piece (nearly 10gm)
- Curry leaves – 6-8
- Jeera powder – 1 tsp
- Pepper powder – 1 tsp
- Chilly powder – ½ tsp
- Turmeric powder – ½ tsp
- Salt – to taste( ½ tsp)
- Oil – 4 tbsp
Preparation :
- Pressure cook the kidney by adding ½ cup of water. Cook it for 3 whistles.
- Once its cooked open the cooker add salt to it and boil it till the water is almost dry.
- In a pan pour oil and fry finely chopped ginger-garlic till raw smell is gone. Add chopped onions to it and fry till golden brown.
- Add curry leaves, stir it. Add all the powdered seasonings (Jeera, Pepper, Chilly, Turmeric Powder). Mix it well.
- Add cooked kidney to it, stir it well. Check for salt and add as required.
- Serve it hot.
Note :
- If gravy is required don’t dry the water after pressure cooking kidney. Just boil till salt is absorbed to the kidney.
- If salt is added while pressuring cooking then chances of kidney getting hard is more. That’s why it is preferred to add salt after cooking the kidney.