Скачать или смотреть Boti fry| ಬರ್ಸೊಡು ಒಂಜಿದಿನ ಮಲ್ಪುಲೆ| Mangalorean Delicacy

Boti Fry is a spicy, dry Mangalorean dish made from mutton intestines and tripe (locally called boti). This traditional coastal delicacy is known for its rich blend of spices, curry leaves, garlic, and coconut oil, giving it a bold and intense flavor. It's often enjoyed as a side dish with rice and dal or paired with neer dosa or chapati.

Ingredients
To clean and boil:

Mutton boti (intestines and tripe) – 500 g
Onion - 1 (sliced)
Ginger - 1 inch
Garlic - 5 cloves
Bay leaves - 3
Salt – ½ tsp
Water – enough to boil

For the masala:

Oil (preferably coconut oil) – 1/4 cup
Whole spices - cloves, cinnamon, cardamoms, Fennel seeds
Green chilies - 2
Byadgi Chilies - 2
onion - 1
Ginger - 1 inch
Garlic - 4 cloves
tomatoes - 2
Cumin powder 1 tsp
Coriander powder - 1 tsp
Chili Powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper Powder - 1/2 tsp
Curry leaves – 4 sprigs

Vinegar or tamarind juice – 1 tbsp (for tang)( if needed)
Fresh coriander leaves – for garnish (optional)

Instructions
Clean and Boil the Boti:

Wash the boti thoroughly with turmeric and salt. Rinse multiple times to remove the smell.

Pressure cook the boti with Onion, ginger, garlic, Bay leaves, salt, and enough water for about 8 whistles or until soft.

Drain and keep the cooked boti aside.

Prepare the Masala:

Heat coconut oil in a heavy-bottomed pan.
Add Whole Spices, Green chili, Red chili, Onion, ginger, garlic, tomatoes,and spice powders,
Add curry leaves. Sauté until fragrant and turns aromatic.

Add the boiled boti and mix well to coat with the masala.
Cook on medium flame, stirring occasionally till the masala dries up and the boti turns slightly crispy.

Final Touch:

Add vinegar or tamarind juice and mix well.( if needed)

Cook for 2 more minutes till everything blends.

Garnish with coriander leaves if desired.

Serving Suggestions:
Serve hot with rice and dal, neer dosa, chapati, or brown rice kanji.