8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt
How to make paaya nahari:
Clean and cut the paaya into three pieces.
Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
Add enough water to the paaya and place over heat.
Add the chopped onions and the spice pouch along with salt as per taste.
Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
Remove the spice cloth and serve. Nahari is served in the morning.
Narhari cooked overnight on a slow fire and served for breakfast is delicious.
Serve hot with bread or rice.