NANABHAI AND NANU

WASH and pat dry the shank, rib, and knuckle. In a big flat-bottomed pot, add ½ cup of mustard oil and fry the meat and the bone pieces with cardamom, cinnamon, cloves, and bay leaves until light golden brown. Remove the meat and bones from the pot.

IN the same pot add onion slices and fry until caramelised. Add ginger and garlic pastes; fry until a pleasant aroma begins to grow. Add water. When the water starts boiling, add all the ingredients from dry chilli powder to salt. Mix well, cover, and cook until oil starts collecting at the edges.

ADD the fried meat and the bones. Fry them to incorporate well with the spice mixture. Add 3 to 4 litres of water, when the water starts boiling, lower the heat to low and cook for 3 hours or until the bones are very tender; add more water if needed.

ADD the brain, tamarind pulp, shatkora, and green chillies. Cover and cook until tender, and there is enough liquid, with a soup-like consistency. Taste and adjust the seasoning.

IN a frying pan, add ¼ cup of oil. Once hot, sprinkle aniseed, when the seeds start spluttering, add the dry chillies fry and transfer to a plate. Fry the garlic in the same oil until light golden brown. Pour this oil mixture into the soup pan along with the fried chillies. Sprinkle with sawtooth coriander. Cover and simmer for 5 minutes. Remove from the heat. Serve with the condiments.