Ingredients

• 1 - Cow's Kutty Pie bag
• Whole Spices:
• Cloves - 6-8
• Cinnamon - 2 pieces of 1 inch long
• 2 Bay Leaves
• Mince Finely:
• 4-5 - Onions
• 4-6 - Green Chillies
• Green Coriander Leaves - 1/2 a bundle
• 2 sprigs of curry leaves
• Grind:
• 1 big piece of ginger
• 8-12 - big pods Garlic
• 1 tbsp - Jeera
• A little pepper corns
• 1 tbsp sombu
• Other Spices:
• 1 tbsp - Chilli powder
• 1 tbsp - Kashmiri Chilli powder
• 2 tbsp - Coriander powder
• Salt to taste
• Oil - 6-8 tbsp
• For Garnishing:
• 3-4 tbsp of finely chopped green coriander Leaves.

How to Make Kutty pi bag curry

• Wash the bag well, add turmeric powder & boil - if using a cooker once the first whistle escapes, lower flame & boil for 10 mins.
• Cool & cut into desired bite size pieces. Keep aside.
• Put a Kadai on fire, add oil. When oil is hot, add the whole spices & stir.
• When it crackles, add the onions/green chillies/curry leaves/coriander leaves & fry till onions are pinkish in colour.
• Now add the ginger/garlic/jeera/sombu/peppercorns paste and continue to fry till the raw smell goes and oil seeps to the surface.
• Now add the chilly powder/coriander powder & continue to fry till the oil comes to the surface.
• Add tomatoes & continue to fry till tomatoes are soft.
• Now add the pieces of the boiled bag meat, mix well, cover & cook for a few minutes so that the masala blends with the meat.
• Cook till tender and the gravy is thick enough.
• Garnish with finely chopped coriander leaves.