Gurda Kapoora Fry with Ladi Pav

Instructions

1. 1

   Clean and Blanch the Offal

   • To clean the kidneys (gurda), slice them in half lengthwise and remove the central white membrane and veins. For the testicles (kapoora), carefully peel off the thin outer skin.
   • Rinse both parts thoroughly under cold running water.
   • In a medium pot, bring 4 cups of water to a rolling boil. Add 0.5 tsp of salt and 0.25 tsp of turmeric powder.
   • Carefully add the cleaned gurda and kapoora to the boiling water. Blanch for 5-7 minutes to remove impurities and reduce the strong odor.
   • Drain the offal in a colander, rinse with cold water to stop the cooking process, and chop into small, bite-sized pieces. Set aside.
2. 2

   Prepare the Masala Base

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the finely chopped onions.
   • Sauté the onions for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw aroma disappears.
   • Stir in the finely chopped tomatoes. Cook for 5-6 minutes, mashing them with your spatula, until they turn mushy and you see oil separating at the edges of the masala.
3. 3

   Cook the Gurda Kapoora

   • Add the dry spice powders to the pan: 0.5 tsp turmeric powder, red chili powder, coriander powder, cumin powder, and 1.25 tsp salt. Stir and cook for 1 minute until fragrant.
   • Add the blanched and chopped gurda and kapoora to the masala.
   • Increase the heat to medium-high and stir-fry for 8-10 minutes. Mix vigorously to ensure the pieces are well-coated with the masala.
   • Continue cooking until the meat is cooked through and the masala becomes semi-dry, clinging to each piece.
4. 4

   Finish and Garnish

   • Reduce the heat to low. Sprinkle the garam masala and crushed kasuri methi over the dish. Give it a final stir.
   • Turn off the heat. Squeeze in the fresh lemon juice and mix well.
   • Garnish with a generous amount of freshly chopped coriander leaves.
   • Serve immediately while hot with tandoori roti, naan, or rumali roti.