Gurda Kapoora Masala

·        Ingredients:

. Ghee: ¼ cup5 Serrano white pith removed to reduce heat finely chopped  2
 Cilantro, finely chopped: 2 Tablespoons
 Turmeric powder ¼ teaspoon
 Ground Coriander: 2 teaspoon

. Onions, Peeled finely chopped: 1½ cups
 Garlic, Peeled crushed 2 Cloves10 Cayenne ground: ¼ teaspoon
. Ground Black pepper: ¼ teaspoon
 Salt: ¼ teaspoon
. Gurda Kapoora: 3+3
 Ginger, Peeled finely chopped: 1,1
. Ground Cumin  1 teaspoon
. Juice of ½ Limes

·        Method:
. Clean Gurda Kapoora and cut them in quarters. Peel off the membrane and discard.. Heat Ghee in a heavy bottom frying pan. Add onions. Fry till they are translucent and edges start to turn brown
 Add Gurda Kapoora. Stir to cover . Cook for about 15 minutes at medium heat stirring occasionally. If needed, add a Tablespoon or more of water to avoid burning. . Add Garlic Ginger Serrano, and Cilantro. Fry for 1 minutes
 Add Turmeric Coriander Cumin Cayenne Black pepper and salt. Stir and fry about 90 seconds
The inside of cooked Gurda Kapoora will have a light pink. Bloody is not yet cooked. Grey indicates overcooked
 Stir in lime juice