Kashmiri Style Kidney Curry ||Spicy kidney fry

Today was a nostalgic day for me while was cooking this dish. My late grandmother would instantly grill a kidney on cooking heater , sprinkle some chilly and salt and would share a portion with me. Yum that would taste heavenly. Loved ones do live forever as memoirs.

Coming back to the recipe. Kidney is called bakwuat in Kashmiri. Its cooked occasionally in Kashmiri homes and mostly enjoyed by the men folk.  Well it's as simple as it can be.

I know few are very skeptical of cooking organ parts as they find it difficult or smelly but if cooked this way I assure you will love the taste and it can be prepared in no time too.

All you need is

Ingredients:

3 big onions finely chopped
6 kidney's
4 cloves garlic finely chopped
2 tsp red chilly powder
1 tsp turmeric powder
1/2 tsp cumin powder
Salt as per taste.
Oil
Water

Method:
1. Wash the kidneys thoroughly. Discard any fat or skin. Cut them into half horizontally.
2. Final rinse it with half a tsp turmeric and let it drain.
3. In a pan heat 4 tbsp oil. Once hot add onions.
4. Fry onions until they are translucent will take few minutes.
5. Add in garlic and kidneys. Saute well.
6. Fry the kidneys onion and galric until you see they are browning.
7. Add salt and all spices give a good stir.
8. Add a splash of water and mix the spices well.
9. Add half a cup of water and boil for few minutes and then simmer down until no water is left.
10. Oil should leave it and your dish is ready.

Note;
Tastes best with hot steaming rice. Can be taken with roti too.