Clean, wash and boil 1 & 1/2 dozen trotters (I used lamb trotters) until soft.
I discard the boiling liquid (my preference), feel free to use it in the curry if you like.
Boil 2 cups of samp and 1 cup sugar beans which have been soaked in cold water for a few hours prior to boiling.
Fry 1 onion in a little oil with a teaspoon of jeera seeds,
1 star anise,
1/4 tsp hing (counteracts effects of gaseous foods – aka asafoetida) and 2 bay leaves.
Add 1 tsp tumeric,
2 tsp dhania jeera powder,
2 tsp ginger and garlic paste,
3 tbs mother in law masala,
2 tbs kashmiri chilli powder and braise for +- 5 mins.
Add 1 chopped tomato, trotters, curry leaves and mix well with spices and cook on medium heat for +- 10 mins.
Add boiled samp & sugar beans,
1 stock cube (any flavour of your preference) and half cup tomato paste and cook on medium heat for +-15 mins.
Add water, a little at a time when necessary and depending on how much gravy you like. We prefer a good amount of gravy.
Sprinkle with a tsp garam masala.
Prepared, tried and tested by: Irene Dasari