Chef Chintan Pandya’s Recipes for Gurda Kapoora and Doh Khleh

By / Premium Content / April 16th, 2022 / Like


credit: Paul McDonough


  • 2 pieces each Gurda Kapoora
  • 2 oz Vegetable Oil
  • 4 oz chopped Red Onions
  • 4 oz chopped Tomato
  • 250 ml Chicken Stock
  • 1 oz Ginger Garlic Paste
  • 2 pieces Green Chilies
  • 2 oz Chopped Cilantro
  • 1 Whole Dry Red Chili
  • 2 Black Cardamom
  • 2 Cloves
  • ½ Cinnamon Stick
  • ½ oz Red Chili Powder
  • ½ oz Turmeric
  • 1 Wedge Lime
  • Salt to taste


  • Wash and clean the Gurda (Kidney) & Kapoora (Testicles)
  • Finely chop the onions and tomato. Slit the green chillies and chop cilantro
  • Mix the powdered spices (red chilies, turmeric, & salt) with some water and make a paste. Set aside.
  • Heat oil in a wok or kadhai. Add the whole spices (red chillies, cardamom, cinnamon & cloves) to season the oil.
  • Once the whole spices crackle & oil is seasoned (you can make it out from the fragrance). Add ginger garlic paste and fry till the raw smell goes away.
  • Add chopped onions and fry till they are lightly golden. No need to brown completely. Stir
  • frequently.
  • Add finely chopped tomatoes and fry till the paste releases its oil.
  • Add the paste made with powdered spices and mix well for about another minute.
  • Now add the Gurda Kapoora and bhuno (stir-fry) for a minute, coating it with the masala.
  • Cover the wok or kadhai with a lid, add the stock and let it cook for about 7 – 8 minutes on
  • medium heat till the masala thickens and the meats have changed its color.
  • Once Gurda Kapoora are cooked, adjust the salt, garnish with slit green chillies, chopped
  • cilantro, squeeze in lime and leave it covered on low heat for just about a minute.
  • Your Gurda Kapoora are ready to be served with Pao


credit: Adam Friedlander

Serves 10


  • 2 lbs. Pork Belly
  • Cooking Liquid
  • 2 liters (just over 2 quarts) Chicken Stock
  • 1/2 oz Turmeric
  • 1 oz Deghi Mirch
  • 5 Dried Whole Red Finger Chilis
  • 3 Green Chilis
  • 10 Peppercorns
  • 3 Bay Leaf
  • 4 oz Ginger Garlic Paste
  • Salt to taste
  • Dressing
  • 8-9 oz Cooking Liquid
  • 4 tbsp White Vinegar
  • Juice from 2 lemons
  • Salt to taste


  • Mix all the ingredients mentioned under cooking liquid
  • Cut pork belly in medium size pieces
  • Pour the cooking liquid along with pork pieces into a pressure cooker and cook for 6 whistles
  • Let it rest then remove the pork pieces and strain the liquid
  • Make the dressing and keep aside
  • Grill the cooked pork belly just to get a crust and dice it. If you do not have a grill, you can use a grill pan or sear the belly in a pan

To Assemble Per Order:

  • 1 oz Red Onion Chopped
  • 2 oz Cilantro Chopped
  • 2 oz Green Chilli Chopped
  • 2 oz Ginger Chopped
  • 3 oz Grilled Diced Pork Belly
  • Approx 1 oz Dressing, or to taste

Dhamaka exterior photo credit: Will Ellis


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