Goat Tripe Curry – East Indian Vajri Khudi

🧂 Ingredients

• 500 grams Goat Tripe or Vajri
• 4 Tablespoon Rice Flour

  For cleaning
• 500 grams Chowlee or Black Eyed Beans
• .5 Copra or Dried Coconut
• 3 Large Red Onions
• 2 Green Chillies – Fresh
• 100 grams Garlic Cloves or Garlic Flakes
• 50 grams Ginger
• 2 Tablespoon Oil

  or Ghee
• 2 Tablespoon Bottle Masala (East Indian Traditional Mix)

  See substitutions in notes
• 1 Tablespoon Salt
• 3 Potatoes

  Boiled and chopped
• .5 Tablespoon Tamarind Pulp

  or Juice of half Lemon

Instructions

• 1 Soak chowlee or black eyed beans overnight.
• 2 Clean the tripe with rice flour.
• 3 Cut the half kg of tripe or vajri into smaller bits and set aside.
  
• 4 Chop potatoes in half, boil and set aside.
• 5 Grind half a dried coconut over an open flame and then grind it to a paste. (We
  grate the dried coconut before grinding it, but it’s not necessary.)
• 6 Roast the onions and chillies over the open flame. 
• 7 Grind the onions, chillies, ginger and garlic to a paste.
• 8 Heat 2 tbsps of oil or ghee in a pot, and add the coconut and other ingredients
  paste to it. Fry for 3 minutes on a low flame. 
• 9 Add the bottle masala and salt to the ingredients and fry for 7 minutes on a low
  flame.
• 10 Add in the tripe or vajri and black eyed beans and cook for 10 minutes on a
  medium flame stirring occassionally.
• 11 Lastly add in the chopped boiled potatoes. Also add in the juice of half a lemon
  or half a tablespoon of tamarind pulp. 
• 12 Leave to boil for another 15 to 20 minutes till it smells amazing. Stir
  occasionally.
• 13 Test a piece to see if the flesh has softened. If it has, you're done! if it
  hasn't, give it 5 to 10 minutes more depending on your stove.

Nutrition Info