Trotters – 6, well cleaned
Sheep’s Tongues – 6, cleaned and cut in two
Turmeric Powder – 1 tsp
Mint Leaves – 1 bunch
Coriander Leaves – 2 bunches
Onions – 500 gms, finely sliced
Potli Masala – 1 packet (available is most major supermarkets)
Salt as per taste
Water as required
Chironji – 1 tsp
Poppy seeds – 1 tsp
Poppy Seeds – 2 tsp
Coriander Powder – 3 tsp
Cumin – 2 tsp
Dry Coconut (Kopra) – 2 to 3 inch piece
Ghee – 1/2 cup
Ginger – 1/2 tsp, ground
Garlic – 1 tsp, ground
Red Chilli Powder – 1 tsp, ground
Bay Leaves – 2
Curd – 1/2 cup
Garam Masala Powder – 1 tsp
Roasted Gram – 1 tblsp, powdered
Juice of 3 Limes
Green Chillies – 3, slit lengthwise
1. Soak the trotters in boiling hot water for 60 minutes.
2. Scrape of any hair and cut them into two.
3. Put the turmeric powder, 1/2 of the mint leaves, 1/2 coriander leaves, 1 onion cut into two, potli masala in a cloth bag.
4. Add the salt, trotters and tongues in a pan with atleast 2 litres of water and cook for 1 1/2 hours on a slow fire or till the trotter bones are softened.
5. After it is cooked, remove the bag of potli masala as well as the green leaves.
6. Peel and remove the skin from the tongues. In the soup keep only what is edible.
7. Heat a griddle and lightly dry roast separately chironji, poppy seeds, coriander powder, cumin and desiccated dry coconut.
8. Grind all the spices and mix them together.
9. Heat ghee in a pan.
10. Fry the turmeric powder, ginger, garlic and onions.
11. Add red chilli, bay leaves and all the ground spices and fry.
12. Add curd and stir together while cooking for 10 minutes.
13. Mix the roasted gram powder smoothly with 1/2 cup of the gravy and add it to the pan.
14. Add lime juice, garam masala powder, salt, chillies, chopped coriander and mint leaves.
15. Cook on a low heat for 15 minutes.
16. Serve in soup bowls wth pieces of bread soaked.