@nepaltasteandtrails: Sukuti season is officially here! 🇳🇵🔥 Who’s ready for that smoky, chewy goodness? 🤤 Here’s a quick and simple recipe to get you started! #NepalTasteAndTrails #Sukuti #DashainSpecial #NepaliFood #SmokedMeat

NepalTaste&Trails :

Sukuti season is officially here! 🇳🇵 Smoky, spicy, and packed with flavour — here’s a quick and simple Sukuti ko Gravy ko that Twakka recipe! 🤤 Ingredients: Sukuti, onion, tomatoes, green chillies, ginger-garlic paste, turmeric powder, ground cumin, red chilli powder, salt, kalo jeera (nigella seeds), and oil. Method: 1. Wash the sukuti, soak it in boiling water for 10 minutes, then drain well and set aside. 2. Heat oil in a pressure cooker over medium heat. Add the kalo jeera and fry for 20–30 seconds, until fragrant. 3. Add the sukuti and stir-fry for 3–5 minutes, until lightly browned and slightly crisp. 4. Add the ginger-garlic paste and cook for 1 minute, stirring continuously. 5. Add the onion and green chillies. Cook for 3–4 minutes, until the onion softens. 6. Add the tomatoes, turmeric, ground cumin, red chilli powder, and salt. Cook for 5–7 minutes, until the tomatoes break down and the oil begins to separate. 7. seal the pressure cooker, and cook for 3–4 whistles, or until the sukuti is tender. 8. Allow the pressure to release naturally, then stir and adjust the seasoning. The gravy should be rich and the sukuti tender. And there you have it — mouthwatering Sukuti ko Gravy! 🔥🇳🇵