Hope you and your readers enjoy. It has been in my family for over a hundred years with slight variations but has been enjoyed thoroughly over the decades. My mother passed away about 3 yrs ago but her culinary tradition continues. It is on the spicier side but very tasty.
Farhad B Billimoria.
LAMB/ GOAT TROTTERS WITH BLACK EYED PEAS.
KHARIA MA CHORA.
6 Nos or 1.5 KG. Lamb or Goat Trotters preferably front ones.
300 gms Black Eyed Peas
2 tablespoons Ginger Garlic Paste
1 teaspoon Salt
FOR MASALA TO ROAST
4 Onions, medium peeled and quartered
50 gms Ginger peeled and cut into pieces
50 gms Garlic peeled
4 Green Chillies washed
7 Red Kashmiri Chillies
2 tablespoons Whole Coriander seeds
2 tablespoons Whole Cumin seeds
2 sticks Cinnamon
Whole Green Cardamom Pods
3 Whole Black Cardamom
1 teaspoon Cloves
1 teaspoon Black Peppercorns
3 Bay leaf
1 teaspoon Mace
1 teaspoon Shahi Jeera
150 gms Fresh Coconut pieces
5 Tomatoes Medium chopped
1 teaspoon Madras Curry powder
1 teaspoon Parsi Dhana Jeera Powder
1 teaspoon Turmeric Powder
1 small bunch Fresh Coriander Leaves washed and chopped
1 small bunch Fresh Mint Leaves washed and chopped
50 gms Jaggery
Juice of half Lemon
Salt to taste
Oil for cooking 120 ml
1. Wash and clean the trotters and cut into 4 inch pieces. Rub with ginger garlic salt mixture and leave in fridge overnight.
2. Wash and soak the black-eyed peas in water overnight.
3. Take all ingredients for masala and place on an oven tray and gently roast in oven (150 degrees C) for about 30 minutes.
4. Put the roasted masala ingredients in a blender and blend to a smooth paste with a little water. I use a Sumeet.
5. To the masala paste add the madras curry powder, dhana jeera powder, turmeric powder, lemon juice and jaggery and blend together.
6. In a large pressure cooker add the oil and lightly fry the masala paste over a medium heat for a few minute till oil separates.
7. Add the chopped tomatoes and fry some more till soft.
8. Add the trotters and fry for a couple more minutes, then add the black eyed peas with the water. Add salt to taste.
9. Cover with water and cook under pressure for about an hour. The trotters should be soft and gelatinous and the peas cooked.
10. Finish off the cooking with the chopped coriander and mint and adjust the seasoning with salt.
11. Serve with a rustic bread like sour dough or Burun or chapattis or rotis. It also goes well with rice.
12. This dish keeps well for many days in the fridge and improves with age. It is traditionally a winter dish as its quite heavy.
Re-igniting the ancient cuisine of India. Recipes and foods are cooked and photographed in USA. Parsi Cuisine cookbooks are authored by Rita Jamshed Kapadia.