Gurda Kapoora Masala

1. 1
   prep · ~15 min

   Clean and soak the gurda and kapoora.

   1.Rinse the goat kidney and goat testicles well under running water.

   2.Rub them with lemon juice, 1 pinch turmeric powder, and a little of the salt.

   3.Set aside for 15 minutes, then rinse again and drain well.

   4.Cut the kidney and testicles into bite-size pieces if not already done.

   TIPGood cleaning helps reduce any strong smell and keeps the final masala cleaner in flavor.
2. 2
   boil · ~10 min

   Parboil the kapoora.

   1.Bring 400 ml water to a boil in a pan.

   2.Add the goat testicles and cook for 8 to 10 minutes until just firm.

   3.Drain and reserve the pieces.

   4.Discard the boiling liquid.

   TIPParboiling helps the kapoora stay tender and removes extra impurities before it goes into the masala.
3. 3
   saute · ~8 min

   Cook the whole spices and onions.

   1.Heat mustard oil in a heavy pan until lightly smoking, then lower the heat.

   2.Add cumin seeds, bay leaf, black cardamom, and cloves.

   3.Add the chopped onion and cook until golden brown.

   4.Stir in the green chili.

   TIPTake the onions to a deep golden color for a richer, darker masala.
4. 4
   saute · ~7 min

   Build the masala base.

   1.Add ginger-garlic paste and cook until the raw smell fades.

   2.Add the chopped tomato and cook until soft.

   3.Stir in coriander powder, red chili powder, remaining turmeric powder, and the remaining salt.

   4.Cook until the masala looks glossy and starts leaving the sides of the pan.
5. 5
   saute · ~6 min

   Cook the gurda and kapoora in the masala.

   1.Add the goat kidney and sauté over medium-high heat for 3 to 4 minutes.

   2.Add the parboiled goat testicles and mix well.

   3.Cook both together until they are coated well with the masala.

   4.Pour in 350 ml water and stir.

   TIPDo not overcook the kidney at this stage or it can turn tough.
6. 6
   simmer · ~12 min

   Simmer until the gravy thickens.

   Cover loosely and cook on low heat until the offal is tender and the gravy thickens to a rich masala coating, about 10 to 12 minutes. Stir once or twice so the masala does not catch at the bottom.

7. 7
   garnish

   Finish with garam masala, black pepper, and coriander leaves.

8. 8
   serve

   Serve hot with roti, naan, or roomali roti.

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