boti gojju in kannada lamb intestaine recipes|,boti gravy in kannada

ingredients Required For Boti Gravy/Fry
Dried Red Chillies 8-9 (2 Byadagi chillies for color)
Garlic 2
Grated Coconut 1 Cup
Coriander & Mint Leaves 1 Cup
Ginger 1 Inch
Onion ,Chopped 1 Cup
Coriander Powder 2 Table Spoon
Tomato ,Chopped 1
Cinnamon 2 Small Pieces
Cloves 4
Green Gram, Fried 1 Cup
Small Intestine & Large Intestine of (1 full Sheep’s) (Cleaned & Chopped Uniformly)
Lever 1 Bowl Chopped (1 full Sheep’s)
Blood 1 Bowl (1 full Sheep’s) (Cleaned & Chopped)
Lungs 1 Bowl (1 full Sheep’s) (Cleaned & Chopped )
Mutton Pieces ½ Kilo (Optional)

Ingredients for Seasoning (Can be separated from the above)
Tomato Chopped 1
Onion Chopped 1
Turmeric Powder ¼ Table spoon

Procedure
Fry Green Grams to brown
Heat cooker and add 2 table spoon of oil, Red chillies, Garlic, Onion pieces, Ginger, Coriander and Mint Leaves, Clove, Cinnamon & Tomato pieces. Fry and mix it thoroughly
Grind all the fried items thoroughly by adding Grated coconut and coriander powder
Heat cooker and add 2 table spoon of oil, onion & fried Green grams, Pieces of Intestine, lungs, Mutton. (Except Blood & Lever) Tomato, Salt for taste, Turmeric half table spoon.Fr y It for 10 mins by closing a plate on it so that It releases water , Add grinded masala and give a nice mix, (add Half cup of water) close the lid & cook it for 4 whistles
Open the lid once its cool and add Lever & Blood, cook it for 10-15 mins without closing the lid. Finally add Grated Coconut (optional), Coriander leaves
Will be good to serve with Chapati, Poori,Nan,Kulcha & Dosa with gravy or Semi gravy
Can be served as dry also