Graby Pasanaday |
Pasanday___ half kg Coriander___ 100 grams Crushed seasoning___ 3 pinch Yoghurt___ 250 grams Green coriander___ 1 large bundle Onion___ 250 or 375 grams Red pepper, Salt___ as required Ghee___ 150 grams Ginger___ 1 small bundle Salt___ to taste |
Redden the some pieces of onion into ghee and after then that keep them separate. Then add pasanday in it and fry them. Preparae the gravy of the remaining onion, coriander, red pepper and salt. Keep its quantity according to your chioce. Add fried pasanday in it and tender them. Remember that gravy should not be dried. If it is so thethen add some water in it. When pasanday starts to tender then to increase the taste and to make the gravy more denser add ghee. Roasted meat do not take more time to tender. Because of that pasanday will tender soon. Check one pasanda. If it is tender then take the boiler out of boiler and add crushed seasoning, chopped ginger, chopped green coriander and fried onion in it and leave it close for few minutes.
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