Ojri Curry
Ojri is the stomach lining of a cow or goat. Ojri curry is mostly cooked in homes. The preparation of ojri needs deep cleaning of the organ. Its is cooked as a curry and is loved by every one especially elders. It is a different dish as compared to meat dishes. It is served with chapati.
Recipe
Ingredients
- 1 kg ojri (goat stomach lining)
- 1 cup yogurt
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1/2 teaspoon turmeric powder
- Salt, to taste
- 1/2 cup oil
- 2 green chilies, chopped
- Coriander leaves, chopped for garnish
Directions
- In a large pot, add the ojri and enough water to cover it. Add salt and bring to a boil. Reduce the heat to low and let the ojri cook until tender.
- Drain the ojri and let it cool. Once cooled, cut the meat into small pieces.
- In a mixing bowl, whisk the yogurt until smooth. Add red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well and set aside.
- In a separate pan, heat oil and fry the onions until they turn golden brown.
- Add ginger paste, garlic paste, and chopped tomatoes. Cook until the tomatoes are soft and the oil separates from the mixture.
- Add the yogurt mixture to the pan and cook for a few minutes.
- Add the ojri to the pan and mix well.
- Add enough water to the pan to achieve the desired consistency of the curry.
- Cover the pan and let the curry simmer on low heat for about 20 minutes, or until the ojri is fully cooked and the curry has thickened.
- Add chopped green chilies and garnish with coriander leaves.
- Serve the Ojri Curry hot with naan or rice. Enjoy!
Where to Eat or Drink
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