Even though we are not used to any “exotic” kind of foods except chicken liver or giblets occasionally, this is one thing I used to eat when I was small. D would sometimes bring aatunthala (goat head) when he finds a good one in the near butcher shop and umma would make this simple yet super tasty soup like curry with it. My sister would not touch even a bit, and that would only make me happy. Just like how this recipe phased out till I forced umma to make it for the blog, this one also had gone into oblivion. Since I am wary of buying from butchers, I normally don’t prepare it. I always believe that it is better for the men to get things like these for us to cook, since the men on the other side will be wary of giving bad stuff to them! 🙂 I clicked this picture on the day I was coming back from my vacation – an uncle who knew how much I loved having it sourced a small one and gave it to D in the morning and umma quickly prepared it up. There is hardly anything that goes into the curry, but the flavor that the load of garlic and pepper gives to this curry is amazing. With umma around, I have to get her to make it for me before she leaves. 😉 Off to this super simple recipe…
Posted on this day:
2014: Custard Biscuit Pudding
- 1 goat head, cut and cleaned well
- 1 bulb garlic, peeled and minced
- 1 small pc ginger, pounded
- 1 large onion, chopped roughly
- 6 shallot, chopped
- 2 tbsp black pepper powder
- ½ tsp turmeric powder
- Salt to taste
- Curry leaves for garnish
- Mix all ingredients except the curry leaves in a pressure cooker and cook for one whistle on high, then simmer and cook on low for 10 minutes.
- Allow the pressure to go by itself. Open and serve warm with curry leaves along with rice or chapathis!