Vajdi Masala with Puran Poli

Instructions

1. 1

   Clean & Prepare Tripe

   • Thoroughly clean the goat tripe under cold running water. This is the most crucial step.
   • Blanch the tripe in a pot of boiling water with a pinch of salt and turmeric for 5-7 minutes to reduce its strong odor.
   • Drain, rinse again with cold water, and use a knife to scrape off any remaining impurities or dark layers.
   • Cut the cleaned tripe into small, uniform, bite-sized pieces.
2. 2

   Pressure Cook Tripe

   • Place the cleaned tripe pieces into a pressure cooker.
   • Add 2 cups of water, 0.5 tsp of the turmeric powder, and 0.5 tsp of the salt.
   • Secure the lid and pressure cook on medium heat for 8-10 whistles, or for about 25-30 minutes, until the tripe is completely tender.
   • Allow the pressure to release naturally. Drain the tripe but reserve the nutritious cooking stock for the gravy.
3. 3

   Prepare the Masala Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 5-6 minutes until they become soft, mushy, and well-integrated.
   • Add the spice powders: remaining 0.25 tsp turmeric powder, red chilli powder, and coriander powder. Sauté for 1-2 minutes until the oil begins to separate from the masala.
4. 4

   Combine and Simmer

   • Add the pressure-cooked tripe to the masala base. Mix thoroughly to ensure each piece is well-coated.
   • Sauté for 3-4 minutes, allowing the tripe to absorb the flavors of the spices.
   • Pour in about 1 cup of the reserved tripe stock (or fresh water) to form the gravy. Adjust the quantity for your desired consistency.
   • Add the goda masala and the remaining 1 tsp of salt. Stir everything together well.
   • Cover the pan and let the curry simmer on low heat for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Let the curry rest, covered, for at least 10 minutes before serving to allow the flavors to deepen.
   • Serve hot with traditional jowar bhakri, chapati, or steamed rice.