Ingredients
- Goat lungs – 1
- Onion – 1
- Tomato – 1
- Green chilli – 2
- Curd – 2 tablespoon
- Salt – 1/4 tablespoon
- Ginger & Garlic – 100 grams
- Turmeric powder – 1/4 tablespoon
- Coriander powder – 1/2 tablespoon
- Pepper powder – 1/4 tablespoon
- Cumin powder – 1/4 tablespoon
- Chilli powder – 1/4 tablespoon
- Coriander leaves – few
- Water -200 ml
- Oil – 50 grams (we can use either refined or groundnut or rice bran or palm oil)
Things to be done before we start cooking
- Take the goat lungs that is cut into small pieces and wash them in water. Repeat washing lung pieces in water for 4 or 5 times and keep it aside in a plate to drain off water.
- Peel the skin of 1 medium sized onion – then chop them to thin long slices.
- Take 100 grams of ginger and garlic – peel the skin – then grind them together to make the required “ginger-garlic” paste.
- Coriander Leaves – take a few and cut them into smaller pieces.
- Tomato – take 1 medium sized – wash and cut it to smaller pieces.
Steps to Prepare
1. Place a pan on the burner, turn on the flame to high mode.
2. Put thinly chopped onion (1 medium sized onion – cut into small pieces) into pan. Pour 50 grams of oil (we can use either refined or groundnut or rice bran or palm oil). Stir the inions till they turn light golden brown.
3. Once onions turn light brown, turn the flame to LOW mode.
- Add 1 tablespoon of “ginger garlic” paste.
- Add the washed and cleaned lung pieces.
- Stir well for 2 minutes.
4. Now let’s add “Turmeric powder – 1/4 tablespoon” and stir well for 2 minutes.
5. After 2 minutes, let’s add the below –
- Curd – 2 tablespoons, pour it and stir for 10 seconds.
- Chilli powder – 1/4 tablespoon
- Salt – 1/4 tablespoon
- Stir for another 60 to 70 seconds.
6. Now, lets add the below to pan –
- Green chilli – 2
- Tomato – 1 (wash and cut into smaller pieces and add)
- Coriander leaves – few
- Coriander powder – 1/2 tablespoon
- Stir well for next 60 seconds.
7. Then,
- pour water – 200 ml (water should be enough to dip the whole of lung pieces)
- Close the pan with a suitable lid.
- Turn the flame to HIGH mode
- Wait for 1 minute or little more, the water will start boiling and steam will come out of lids.
- At this moment, turn flame to LOW MODE.
- Let the contents in pan get cooked in low flame for 20 minutes.
- (In the 20 minutes interval, open lid and stir a little for 2 times).
8. After 20 minutes of cooking in low flame, remove the lid. Then add –
- Cumin powder – 1/4 tablespoon, stir a little
- Pepper powder – 1/4 tablespoon, stir well.
- Lemon juice – 10 drops (just from quarter of a lemon fruit)
- Stir well in low flame for 1 minute.
That’s all guys, our gravy is ready to be served.
Steps to Prepare
- Take a cooker.
- Add all the ingredients like tomato, onion, green chilli and powdered spices (mentioned above, in steps 1 to 6) to the cooker.
- Add the lung pieces and pour in 200 ml water.
- Place cooker on the burner, turn flame to high mode till 1st whistle blows.
- After the 1st whistle, turn flame to low mode and wait for another 6 whistles. This may take some where between 10 to 15 minutes.
- By doing so the lung pieces get cooked well.
- Now let’s open the cooker and then add pepper and cumin powder and lemon juice (as mentioned in step 8), stir a little, let the contents hot in low flame for another 2 minutes.
That’s all, our dish is ready to be tasted.
