Titar No Shaak
Partridge (titar) curry made in the Kutchi pastoral tradition — the wild bird slow-cooked with shallots, mustard oil, whole spices, and dried red chillies in a thin, peppery gravy. Partridge hunting has a long history among the pastoral Rabari and Ahir communities of Kutch, and this game meat curry is prepared on special occasions and at village gatherings, eaten with bajra rotlo.
Cuisines
Kutchi
Best for
Lunch
Dinner
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Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
|
250 grams | Partridge , cleaned and cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 | Onion , finely chopped |
|
2 | Green Chili , slit |
|
1 teaspoon | Ginger-garlic paste |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
2 | Tomato , medium, chopped |
|
1 cup | Water |
|
Salt | To taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add cumin seeds and mustard seeds, and let them splutter.
- 3 Add the chopped onion and green chilies, and sauté until the onion turns golden brown.
- 4 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 5 Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
- 6 Add the chopped tomatoes and cook until they become soft and the oil separates from the masala.
- 7 Add the titar pieces to the pan and mix well to coat them with the spices.
- 8 Pour in the water and add salt to taste. Stir to combine.
- 9 Cover the pan and let it simmer on low heat for about 25-30 minutes, or until the titar is cooked through and tender.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the titar in yogurt and spices for an hour before cooking.