Boti, Sheep's intestines

Ingredients


Quantity:	Measure:	Ingredients:	Description:
One	Nos	Tripe, Sheep's Intestimes, "Boti"	Intestines and stomach. Cleaned and cut
2	Nos	Coconut	Scrape. Extract uice, scrape and grind
3	Tablespoon	Ghee	Heat
1	Tablespoon	Jeera/Cumin Seeds	fry in ghee
1	Teaspoon	Pepper Corns	fry crushed pepper corns
15	Medium	Chillies Red Dry	fry chilly bits
1	Tablespoon	Coriander/Dhania	fry
1	Medium	Onion	fry sliced onion
1	Piece	Ginger	Grind with scraped coconut
1	Pods (whole)	Garlic	Grind with scraped coconut
3	Medium	Chillies Green	Grind with scraped coconut
1	Piece	Turmeric/Haldi	Grind with scraped coconut
2	Teacup	Dhal, Chana
1	Tablespoon	Cooking Oil	For tempering
1	Medium	Onion	Sliced for tempering
2	Tablespoon	Vinegar	to taste
	As Required	Salt	to taste

Method

Slit the intestines, and with the back of a knife, remove all the dirt. Wash and clean well, and cut into small pieces.   Cut open the stomach and empty it.   Apply chunam (lime powder) all over and keep aside for five minutes, or dip it in boiling water for two minutes. With the back of the knife, scrape the stomach well and wash it till it is white.   Cut it into small pieces and wash it well again together with the intestine pieces.

Cut one coconut, and grind the scraped kernel, and extract thick and thin juice   The second coconut, scrape, and keep aside for grinding masala.    With the thin juice, of the first coconut, cook the tripe and the stomach. for 4 hours on slow fire,

Heat a little ghee and fry in it separately, jeera, pepper, chillies, 1 sliced onion, coriander.   Remove the ingredients, and grind them with the rest of the ingredients kept for grinding with the other scraped coconut kept aside, into a fine paste.

Add the gram dhal, to the boiled tripe and continue boiling till the dhal is cooked,    Add ground masala and cook for half and hour.

Temper with ghee and one sliced onion. (add the fried onion to the boiling trip)

Lastly, add the thick juice, vinegar and salt,to taste, and put the stove off.