Gongura Boti Recipe | Goat Intestine Curry
Gongura Boti Recipe is one of the spicy and tangling non-veg recipes made in Andhra style. Learn how to make a Goat Intestine Curry recipe with step by step image instructions along with tips and a video.
Many of us might have listened to make this recipe but not tried this recipe. If I am right they might have not even tasted this recipe. But people who ever tasted this recipe will like to have it once or twice a month either because of its flavor or its price.
Our grandparents love eating rich and nutritious foods and there comes this recipe. Whether we agree or not many of them are hard workers and love to work to get things done. Because of innovation and technology we have become lazy doing simple works.
People almost stopped making gongura boti recipe because of lack of time. Yes, you are right time is one important constraint why people avoid cooking this recipe. Although butchers clean boti when they sell but it needs to be cleaned properly. The second thing is cooking time.
The cleaning part takes time as we need to clean them again using hot water, we can clean directly but soaking in hot water makes it soft and easy to clean. The next thing is cooking time; sometimes it takes 15-20 minutes to cook in a pressure cooker.
As our elder people say “no pain – no gain”, after all these efforts when you have a bite of gongura boti recipe you will feel happy and forget all your efforts. This recipe tastes great with both Indian breads as well as steamed rice.
Tips to make the perfect gongura boti recipe:
- Usually, boti is a stomach and veins of a goat so it has acidic and other food particles in it. Clean it thoroughly with water.
- To avoid pungent or raw smell clean it with little oil and onions as the second round of cleaning.
- Sometimes this meat has layers of fat. Many people say it gives additional flavor to this recipe, if you have heart or cholesterol issues please avoid it.
- Red sorrel leaves are tangy in flavor so avoid adding tomatoes.
- Cook goat intestine curry on low to medium flame for 15-20 minutes till water is evaporated and left with few spoons of water.
You may also like to check other recipes:
Gongura Boti Recipe | Goat Intestine Curry
Gongura Boti Recipe is one of the spicy and tangling non-veg recipes made in Andhra style.
Ingredients
- Boti/ goat intestine – 1 kg.
- Gongura/ red sorrel leaves – 1 large bowl.
- Oil – 5-7 tbsp.
- Cinnamon sticks – 5 No.
- Cloves – 4 No.
- Green cardamoms – 3 No.
- Onions – 1 bowl
- Green chillies – 3 No.
- Ginger garlic paste – 2 tbsp.
- Turmeric powder – ½ tbsp.
- Salt – 2 ½ tbsp.
- Red chilli powder – 1 tbsp.
- Water – 100 ml.
- Coriander powder – 1 tbsp.
- Coriander leaves – 2 tbsp.
Instructions
- First, clean boti with hot water and keep it aside.
- In a pressure cooker heat a generous quantity of oil and add green cardamoms, cinnamon sticks and cloves.
- Add onions, green chillies and ginger garlic paste and saute for a while.
- Meanwhile, add little oil and onion pieces to boti and mix so that it will remove any pungent smell.
- Add boti, turmeric powder and salt. Mix and cook for 5 minutes till water releases out.
- Meanwhile, pluck red sorrel leaves and clean twice as there might be chemicals or sand along with it.
- Add gongura to boti and sprinkle salt, red chilli powder and little water. Close the lid and pressure cook for 2 whistles.
- Open the lid and sprinkle coriander powder and coriander leaves.
Mix and serve gongura boti recipe hot to experience it’s flavor.
Recipe Video
How to make Gongura Boti Recipe:
1. Heat oil in a pressure cooker and add cinnamon sticks, cloves and green cardamoms.
2. Add finely sliced onions and green chillies and sauté for a while till onions become soft.
3. Put ginger garlic paste and mix till its raw flavor is cooked.
4. First clean boti with normal water and then with a spoon of oil and onions to remove the pungent smell. Add this to the above seasoning.
5. Add turmeric powder and 1 ½ tbsp. salt. Mix and cook for 5 minutes with lid covered till all water is evaporated and it’s cooked.
6. Pluck, clean and slice red sorrel leaves (gongura) and put them with boti.
7. Add red chilli powder, 1 tbsp. salt, little water and pressure cook for two whistle blow. One on high and the other on low flame.
8. Once cooked, oil oozes out, mix and add coriander powder.
9. Garnish Gongura Boti Recipe with coriander leaves and serve hot.
