Nalliyon Ka Shorba (Bone Marrow Soup)

INGREDIENTS:

1.     Bone Marrow- 250 gm

2.     Onion- 1

3.     Red chilli powder- ½ tsp

4.     Green chilies - 5

5.     Salt- 1

6.     Garlic ginger paste- 1 tsp

7.     Turmeric powder- ¼ tsp

8.     Coriander-1 cup

9.     Mint- ½ cup

10.   Shazira powder- ¼ tsp

11.  Elaichi powder- ¼  tsp

12. Cinnamon- 2 pieces (of 2 inches)

13. Almond powder - 50 gm or phule chane ki daal powder- 50 gm

14.    Oil- 30 gm

METHOD:

• Take bone marrow in a vessel and add turmeric powder, garlic ginger paste, salt, red chili powder and mix with hands, add water to make bone marrow tender.
• When bone marrow turns tender add 1 litre water, half of coriander and mint, shazira elaichi powder, cinnamon, almond or phole chane ki daal powder. Boil this for 2 mins and keep on lowest flame for 20 mins. Put off the stove.
• Keep a vessel on stove and pour oil and fry onion and green chilies till onion turns light brown.
• Then add ¼ tsp garlic ginger paste till it turns light brown.
• Now fry the rest of coriander and mint. Put off the stove.
• Now pour the bone marrow soup to the above bagar.
• Bone marrow soup is ready. Serve with chappaties.