Gurday Kapooray

Gurday kapooray are very easy to prepare. This dish  can be eaten with rice or chpatti.


  1. 1/2 kg gurday kapooray.
  2. Salt to taste.
  3. 1/2 table spoon mirch powder (red chilly powder).
  4. 1/2 table spoon zeera (cumin seeds).
  5. 1 table spoon hari mirchi (green chilly cut into pieces).
  6. 2 medium size pyaaz (Chopped onions).
  7. Corriander leaves to garnish.
  8. 1/2 ladle mustard oil.
  9. 1/2 tea spoon adrak paste (ginger paste).
  10. 1/2 tea spoon chopped lehsoon (chopped garlic).
  1. After washing gurday-kapooray, boil them for 3-4 minutes.
  2. Drain off the water and wash them again
  3. Now put oil in a frying pan, heat on full flame till smoke appears.
  4. Add zeera, chopped pyaaz, lehsoon, adrak paste and fry the contents for 2 minutes on a low flame.  
  5. Put Gurde- kapoore in it and  fry on a low flame till it turn light brown.
  6. Add salt, mirch powder and hari mirch and stir to mix properly.
  7. Add 1/2 katori (50ml) and cook on low flame till the liquid evaporate.
  8. Garnish with coriander and serve.