This South Indian breakfast dish is made by quickly sautéing thinly sliced beef kidney with turmeric and mustard seeds. Cooked with a little oil, it makes a hearty breakfast protein in just a few minutes.
Heat the cooking oil in a pan. When the mustard seeds start to pop, add the onion and sauté for 2 minutes.
Add the rinsed kidney slices and turmeric. Cook over high heat, turning them, for 4 minutes.
Season with salt, scatter over the fresh cilantro and serve hot straight away.
Soak the kidney in water with vinegar for 15 minutes before cooking, then rinse it well to prevent a strong smell. Allergen: contains mustard.
Sirkeli suda bekletmeyi 5 dakikaya kısalttığım için böbrek keskin bir koku bıraktı, tarifteki 15 dakikayı atlamamalıymışım. İkinci denemede tam süresini bekleyince sorun tamamen ortadan kalktı.
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