Ingredients
Mutton trotters 12
White chick peas 500 gm (boiled)
National Ginger garlic paste 3 tbsp
National Salt as required
Oil ¼ cup
Yogurt ½ kg
Paya masala 4 tbsp
Onion 2 (sliced)
Nigella seed 1 pinch
Oil 1 cup for bhaggar
Whole green chilies for garnish
Green coriander for garnish
Lemon for garnish
Whole ginger for garnish
National Garam masala powder for garnish
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Cooking Directions
In a pan add water, mutton trotters with 2 tbsp National ginger garlic paste, National salt and onions to boil for 4 to 5 hours till tender.
When it tender, strain it and separate the stock with the trotters.
In another pan add ¼ cup oil with 1 tbsp National ginger garlic paste, yogurt and paya masala to cook.
When gravy prepares, add boiled chick peas to mix and cook on low flame.
For bhaggar, in oil add 1 pinch for nigella seed to crackle and pour on top of gravy and dish it out.
Serve with chopped green chilies, ginger, green coriander, National garam masala powder and lemon.
