Ojri Curry

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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.



  • 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


  1. 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.
  2. Drain the ojri and let it cool. Once cooled, cut the meat into small pieces.
  3. 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.
  4. In a separate pan, heat oil and fry the onions until they turn golden brown.
  5. Add ginger paste, garlic paste, and chopped tomatoes. Cook until the tomatoes are soft and the oil separates from the mixture.
  6. Add the yogurt mixture to the pan and cook for a few minutes.
  7. Add the ojri to the pan and mix well.
  8. Add enough water to the pan to achieve the desired consistency of the curry.
  9. 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.
  10. Add chopped green chilies and garnish with coriander leaves.
  11. Serve the Ojri Curry hot with naan or rice. Enjoy!

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