Papri-ma-meat

Ingredients:
250 gms bony meat
500 gma papri (sem) – preferably the very small variety
Ginger paste
Garlic paste
Green chilli paste
Coriander leaves
Fresh green garlic (optional)
Salt
Turmeric
AjvainMethod:Apply masala paste, haldi, salt to meat and cook on slow fire in its own juice till dry and nearly done. Apply masala paste, etc to papri and keep aside.Heat oil. Throw in ajwain and then papri. Saute a little and then add meat. Cook covered on slow fire. Water can be put on the lid. Stir from time to time. When the papri is slightly soft toss instead of stirring so as not to break the papri. No water is to be added to the papri meat. Check to see if papri and meat are cooked. Chop coriander and green garlic (with leaves).Turn out on serving dish. Sprinkle plenty of chopped hara dhania and chopped green garlicNote: If fresh green garlic is not available – finely chopped dry garlic can be used.