Bizzare Cooking - Goat's Intestine & Stomach

Boti Varuval:(Country Style)

Bizzare Cooking! Caution....beep...beep...beep!

Goat's Stomach and Intestine Fried Recipe. I have a way to tell goats spare parts actually...to make it little appealing!

Goat's Head - Crown
Goat's Stomach - Turkey Towel

Well....goat's stomach comes with intestine! Hmmmmmm pretty weird cooking, huh! Actually after Bakrid Qurbani....my next door aunty(Rasiya's Mother) cooks all these spare parts....everything in a unique way. So I learnt all about Goat's liver, Goat's Mann-Eeral(other type of liver), Goat's head, Goat's stomach, Goat's Blood....Goat's brain, Goat's Kidney! Practically never cooked 'Kidney recipe tho'! Oh my goodness....how many seminars, I would have given about kidney, nephrons and stuff!

But....since I never saw that aunty cleaning the stomach and intenstines, I was able to push them into my tummy! Thanks to Rasiya's Mom!

Okay...coming up to cleaning part! Try to make your butcher do most of the job!:) Add 1 spoonfull of baking soda, salt and turmeric to a crock pot full of water. Now immerse them and boil well! Then using a knife scrape down the turkey towel's(stomach)....dark ridges! Sqeeze if at all the intestines have any contents! Wash several times and make the running water go clear! Got it...yeah then all set for cooking!

Ingredients:

Goat's Stomach + intestines chopped 1 bowl
Ginger-garlic paste 1 spoon
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/2 spoon
Grated coconut 1/4 cup
Mustard seeds 1/2 spoon
Cumin seeds 1 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Curry leaves few
Sesame oil few spoons.

Method:

In a iron wok, heat oil. Add mustard and cumin....wait till it crackles up.

Add chana and urad dal. Then followed by curry leaves too.

Stir-in semi-cooked(already we boiled them, right)boti in it. Fry for few minutes. Maybe till it becomes opaque.

Addd salt, turmeric, chili and pepper powders. Stir-fry over high heat!

Whent hey are almost done, add coconut and stir-fry over high....for another 2 minutes.

Serve warm as a side didh to go with your Rasam Rice!