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  1. Wash Paaye and cut them into 2 pieces.
  2. Rub rice flour and salt and wash again.
  3. Place Paaye with 2 cups water and salt to taste in a pan and bring to a boil.
  4. Lower the heat and simmer for 1 1/2 hours, adding more water if needed.
  5. To make the masala, heat ghee and add cumin.
  6. When it splutters add onions, ginger and garlic and cook till fat separates.
  7. Add tomatoes, green chilli, chilli powder, turmeric, garam masala and salt to taste.
  8. Cook till fat separates.
  9. Add Paaye and stir-fry till well coated with the masala.
  10. Add the stock of the Paaye and more water (depending on how thin you want the gravy).
  11. Simmer for 3-4 minutes and serve it with Naan or steamed rice.