Special Paya Curry

PAYAS [ GOAT HOOFS] 8 IN NUMBER
ONION 1
GARLIC 8 CLOVES SMALL
GINGER SMALL PIECE
TOMATOES 6
YOGHURT/CURD 1 CUP
JAEFAL AND JALVATRI 1 PIECE EACH
GREEN CARDAMOMS 6
BLACK CARDAMOMS 4
GARAM MASALA POWDER 2 TABLESPOON
SALT 1 AND 1/2 TEASPOON FLAT
DEGI MIRCH 1 TEASPOON
HALDI/ TURMERIC 1 TEASPOON
GREEN CHILLIES 4
CORIANDER LEAVES 1/2 BUNCH
ZEERA 1 TABLESPPON
OIL 1 CUP

METHOD:

WASH THE PAYAS THOROUGHLY.BOIL IN WATER 8 GLASSES AND THROW OFF THE SCUM ON TOP
IN A FRYING PAN FRY THE PAYAS TO A MEDIUM GOLDEN COLOR
HEAT OIL IN A FRYING PAN AND PUT SLICED ONION TO MAKE IT LIGHT GOLDEN
BLEND GARLIC,GINGER,TOMATOES, YOGHURT IN A BLENDER AND PUT IT IN A BIG COOKING PAN OR PRESSURE COOKER.

GRIND OR BLEND ALL MASALA GARAM AND JAEFAL KALVATRI AND PUT ALL INGREDIENTS TOGETHER EXCEPT GREEN CHILLIES AND CORIANDER LEAVES.
PLACE THEM IN THE COOKING POT, ADD 12 GLASSES OF WATER AND LEAVE THEM ON LOW FIRE FOR SIX HOURS OR COOKER FOR 2 HOURS.

THEN OPEN THE POT.IF THER IS EXCESSIVE WATER TURN THE HEAT ON AND DRY IT TO A SMOOTH CURRY.GARNISH WITH CHOPPED GREEN CHILLIES AND CORIANDER LAEVES.
SERVE WITH LEMON, GREEN CHILLIES AND NAAN.