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3 September, 2014

Surti Papri (from cookbook)

Comments : 1 Posted in : Eggplant, Garlic, Hot Peppers, Meats, Onion, Peppers, Recipes, Surti Papri, Vegetable, Vegetarian on by : Rita Tags:

Surti Papri Chicken, Mutton or Lamb
(Vegetarians can leave the meat out)

Ingredients:

  • 2 lbs papri (surti Papri can be found in Indian Grocery Stores. Threaded and broken into 1 inch long pieces)
  • 1 lb Mutton, Chicken or Lamb
  • 3/4th tsp ajwain (bishop seed)
  • 2 onions thinly sliced
  • 2 whole pods of garlic, unpeeled or 10-12 cloves
  • 2 potatoes quartered, unpeeled
  • 3-4 baby brinjals slit in 4
  • 5-6 tbsp oil
  • 1/2 tsp turmeric pwd
  • 2 tsp red chilly pwd
  • 1 tsp ginger garlic paste
  • 1/2 tsp green chilly paste or 2-3 green chillies chopped fine
  • Salt to taste

Method:

  1. In a heavy bottomed pan (or kalai tapela like our ancestors used) heat oil add onions and ajwain.
  2. Fry onion till light golden in color.
  3. Add ginger garlic paste, green chilli paste, all dry spices and salt.
  4. Let all the spices sizzle, add the vegetables including garlic.
    Let the veggies cook on a low flame for several minutes covered. Add water if it begins to dry up.
    Check if vegetables are done, dry up all water.
    Serve hot with wheat chappatis.
  5. This recipe can also be made with mutton, you will need to add the mutton before the veggies and let it simmer till it absorbs the spices. Pressure cook for 2 whistles n dry up water after the meat is cooked thoroughly.

15This is a sample recipe from our cookbooks

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