Khasiko Bhutuwa

Ingredients

• 1⅛ lbGoat offalTripe and intestines, thoroughly cleaned, pre-boiled and cut into bite-sized pieces
• 4 tbspOilfor frying, preferably in an iron pan
• Saltfor seasoning and for cleaning the offal
• 1Onionfinely diced
• 3 clovesGarlicfinely chopped or as a paste with ginger
• ½ ozGingergrated, or in pieces added to the boiling water
• 1 tspTurmeric
• 1 tspChili powderto taste
• 1 tspCoriander
• 1 tspCumin
• 1 tspGaram masalaadd only towards the end
• 1 tspSichuan pepperadded to the boiling water and to the finished dish (optional)
• 2Green chiliesfried with onion, garlic and ginger (optional)
• 1Lemonfor rubbing and washing the offal (optional)
• 1Tomatodiced, not added everywhere (optional)

Method

1. Clean intestines and tripeRinse the intestines thoroughly under running water and wash the tripe inside and out. Rub both firmly with salt and, if you have one, a cut lemon, then wash several times with hot water.
2. Pre-boil and scrape the offalCover the offal with water and pre-boil for about 10 minutes, adding timur and a few pieces of ginger to the water. Then scrape the inner layer off the tripe with a knife and rinse everything clear once more.
3. Cut and drain the offalCut the pre-boiled offal into small pieces, though not too tiny, and let them drain well — the drier they go into the pan, the less they will spit.
4. Fry offal with turmericHeat the oil in an iron pan, a kadhai or a handi. Add the offal with salt and turmeric and fry covered at first, until the spitting dies down, then continue uncovered.
5. Add garlic, ginger and onionStir in the garlic and ginger — as a paste or finely chopped, together with the diced onion and, if you like, the green chilies — and fry along until everything smells good.
6. Fry slowly until brownedFry over medium to low heat for 20 to 30 minutes, stirring now and then, until the pieces have taken on colour all over.
7. Add and toast the spicesTowards the end add the chili powder, ground coriander, cumin and garam masala and toast for a few minutes. If you like, stir in the diced tomato now.
8. Crisp up and serveFor that crisp texture, fry on for a few more minutes, pour off the excess oil, season with timur and serve hot with roti or rice.

Tips and variations

In the hills the seasoning is often kept minimal: just timur, salt and chili powder — timur is considered the characteristic spice of bhutuwa, the rest is up to you. Some cooks add the onion not at the start but right at the end, after the spices; jakhya seeds or sesame and diced tomato are common too. Bhutuwa tastes best straight from the pan, with hot mandua roti or corn roti to scoop it up.