Bhuri bhuna (spiced tripe) is one of the most popular Bengali dishes. It is usually made by frying with pungent spices over a long time. But if you want to try something new after eating bhuri bhuna with the same taste again and again, you can add coconut milk.

Coconut milk makes the tripe richer and creamier, and a smoky flavour adds a different dimension. You can make delicious coconut milk bhuri bhuna at home with a few simple ingredients. Here is the recipe.

First heat mustard oil in a karai and crackle bay leaves, cinnamon and cardamom in it. When the aroma rises, add chopped onions and fry until brown. Then add ginger and garlic paste and stir-fry for a while. Now mix all the ground spices with a little water and fry them well until the raw taste of the spices is gone.

When the spices are ready, add the cleaned tripe to the karai and fry over medium heat for about 15-20 minutes. Cover and cook until the water released by the tripe has dried up. Then pour in the coconut milk and cook for about 10 more minutes, so the taste of the milk blends well with the tripe. Then sprinkle over green chillies and ground black pepper.

To bring in a smoky taste, light a small piece of charcoal well and place it in a heat-proof bowl. Set the bowl in the middle of the karai, pour a little oil onto the coal and immediately close the lid. Leave it covered like this for about 3 minutes and the bhuri bhuna will take on a great smoky flavour.

Source: Jagonews24. First published in Bengali on The Agro News.