8 Trotters (sheep or goat) preferably the front ones
2 large tomatoes pureed
2 large onions chopped
2 teaspoons mild chillie powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoons ginger garlic paste
3 tablespoons oil
Salt to taste
2 potatoes boiled and peeled
A small bunch of coriander leaves chopped.
Wash the trotters well and parboil it with sufficient water and a little salt and turmeric in a pressure cooker till soft.
Heat the oil in a pan and lightly sauté the onions.
Add the ginger garlic paste, chillie powder, coriander powder, turmeric powder and tomato puree and mix well. Fry till the oil separates from the mixture
Add the cooked trotters and the remaining soup and mix well.
Cook on low heat till the gravy thickens
Add the boiled potatoes and mix once so that the gravy covers the potatoes
Garnish with chopped coriander leaves.
Serve hot with rice or bread or even dosas or hoppers.
This recipe is featured in my cookery book #ANGLO-INDIANCUISINEALEGACYOFFLAVOURSFROMTHEPAST