Paya Masala

Paya, a dish, I love to eat specially when its raining or in the cool winters. Paya is not a dish enjoyed by some but those who love it and have tasted it would always ask for more. How do I cook it ? In my house when the ladies were vegetarians these lamb trotters as they are known in English were a big No. 

I first learnt to eat this dish in its soup variety on a small cart that stood next to the Telephone Exchange at Khar (West). The year was 1974 and Chandan the owner would arrange different parts of meat around a huge tava, kaleji, boti, chap and next to him was a big pot filled with Paya Soup. This was also his stock to prepare the other delicacies. I remember for clear Paya Soup we used to pay Re.1/- and if we wanted Paya in it it would be Rs.2/- with a garnish of coriander leaves, mint leaves and lime juice.

Those were the days, just the two of us a good budget meal to suit our pallet and pocket, but the masalas he used was a mystery, still is. Chandan left that spot with his cart many years ago but the taste lingers and I had to find a way to cook Paya Masala. This is what I did.

Ingredients:

• 3 payas cut into pieces from the butcher.
• 1 tbs ginger chopped.
• 1 tbsp garlic chopped.
• 1green chilli paste.
• 3 tbsp chopped coriander leaves.
• 1 lime.
• I used Nalli Nihari masala, it contains salt so no extra salt required.
• If you do not get this masala then equal quantites of dhania, jeera, chaat masala and a few cloves, 1/2 inch dalchini powder, 1 tsp pepper powder and 1 tsp amchur powder.
• 1onion finely chopped.
• 1 tomato chopped.
• 1tsp red chilli powder.

Method:

• In a pressure cooker put the payas, add 1tsp chopped ginger and 1tbsp mint leaves  and pressure cook for 15 mins or till Payas are soft.
  
• Heat a pan or big tava if you have one,  add 2 tbsp oil and 1tbsp butter.
• When hot, add onion and fry till brown, add the ginger garlic paste and the green chilli paste.
• Keep frying add little paya stock, if the masala is burning. Add chopped tomato and the Nihari masala, if you are using your own masala add salt and then the masalas add the paya pieces and coat with the masala keep adding stock at intervals by spoon so the quantity is not much. 
• When the payas are well coated with the masalas and the oil separates sprinkle lime juice, chopped coriander and mint leaves.
  

Serve with Pav and Onion Lacchas.

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