Bunjal Chicken Gizzards SPECIAL EQUIPMENT I used a pressure cooker to make this dry curry, however, it can be cooked on the stovetop in any deep pan with a cover; the cooking time would be longer. INGREDIENTS •

2 pounds chicken gizzards, cleaned, rinsed well and pat dry

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1 tablespoon chopped ginger

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1 tablespoon chopped garlic

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¼ cup chopped onions

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2 tablespoons chopped cilantro/coriander, plus leaves to garnish

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Chopped hot pepper to taste

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2 tablespoons chili powder

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1 heaped tablespoon garam masala powder

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2 heaped teaspoons ground turmeric

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3 tablespoons oil (preferably neutral tasting)

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Salt to taste

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½ cup tap hot water

DIRECTIONS 1. Grind or puree the follow ingredient to a paste – ginger, garlic, onions, cilantro/coriander and hot peppers. 2. Add the powders to the paste and mix together to form a moist paste, thick paste; if necessary, add a few drops of water. 3. Add oil to the pot of a pressure cooker and place over medium heat until hot. Add paste, and immediately reduce heat to low and cook until the pot is fragrant and the oil can be seen around the edges or between the masala. This is an important part of the curry, the low heat is to prevent the masala from burning (which would then taste bitter) and it is also necessary to cook out rawness of the spices and aromatics and let them marry well.

4. Turn the heat to medium, add gizzards and salt to taste; toss to mix the meat with the paste and cook until any liquid generated dries out. 5. Add the hot water and use the pot spoon to scrape off any stuck on bits at the bottom of the pot. Cover the pot and set to pressure. As soon as you hear the first whistle or the steady hiss (depending on the type of pressure cooker you have), reduce the heat to low and cook for 10 – 12 minutes. At the end of the time, remove the pot from the heat, release the pressure and set back over medium high heat. Cook uncovered until any liquid is thickened, almost dry. Remove from heat and cover and let sit for 10 minutes before serving. NOTES •

Use less chili powder if you do not like too much heat.

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If using a regular pan, add 1 cup of water, bring the pan to a boil, let cook for 5 minutes uncovered then cover pan and cook on low heat for 20 to 30 minutes or until gizzards are soft. When gizzards are softened, remove cover, turn heat to high and cook until liquid dries down to a very thick sauce, almost dry.