Tongue Roast to review
Ingredients
- 1tongue
- to tastewater
- to tastesalt
- to tastewhole spice
- to tastepepper
- 2elaichi (cardamom)
- 3/4 to 3 stickslavang & dalchini (cloves & cinnamon)
- 4red chillies
- to tasteghee
- to tastepepper powder
- to tastetomatoes
- to tasteboiled fried potatoes
Instructions
- Clean the tongue.
- Boil water but it should not reach boiling point.
- Te'blowgass (te bilang gass), put the tongue in the water, wait, then peel off the skin.
- Put water in the pressure cooker.
- Put in the tongue, salt, whole spice, pepper, elaichi, lavang 3/4 to 3 sticks dalchini, and 4 red chillies. Cook for 1/2 hour.
- When boiled, cut into slices, fry in ghee with pepper powder, then remove it from the pan.
- Smash tomatoes in the gravy and thicken it.
- Serve with boiled fried potatoes.
One step uses the phrase 'te'blowgass' before peeling the skin — likely a Konkani/regional term for blanching.