Meat or Chicken with Sprouted Field Beans (Titori)

Meat or Chicken with Sprouted Field Beans (Titori)

This traditional Parsi dish, known as 'Titori Ma Gost', combines succulent meat or chicken with tender sprouted field beans (vaal) and aromatic fenugreek leaves. The preparation involves a unique two-stage onion technique—frying some for a rich base and adding chunks later for texture—resulting in a flavorful, semi-dry stew. Infused with ginger, garlic, and a blend of coriander and cumin, it offers a comforting balance of earthy greens and savory meat, perfect for a hearty family meal.

Ingredients

  • 1 pound Lamb, Mutton, or Chicken (cut into pieces) (Originally '1 Ratla' (1 lb). Use bone-in cuts for best flavor.)
  • 1 pound Sprouted field beans (Vaal) or Lima beans (Originally '1 Seer Soji Titori'. 'Soji' implies peeled/cleaned. Ensure beans are peeled if using traditional Vaal.)
  • 1 1/4 pounds Red onions (Originally '1.25 Seer'. Divided use: part finely sliced, part chopped into chunks.)
  • 1 cup Ghee (Originally '0.5 Seer'. Can reduce to 1/2 cup for modern preference.)
  • 1 tablespoon Salt (Originally '1.5 Tola'. Adjust to taste.)
  • 1 1/2 teaspoons Fresh ginger paste (Originally '0.5 Tola'.)
  • 1 teaspoon Fresh garlic paste (Originally '0.25 Tola'.)
  • 1 1/2 teaspoons Coriander-Cumin powder (Dhana-Jira) (Originally '1.5 small spoons'.)
  • 1 teaspoon Turmeric powder (Originally '1 spoon'.)
  • 1 teaspoon Black pepper powder (Originally '1 flat spoon'.)
  • 1 cup Fresh coriander (cilantro) leaves (Originally '6 bunches' (likely small bunches). Chopped.)
  • 4 whole Large green chilies (Use 4 to 6 depending on heat preference. Slit or chopped.)
  • 1 cup Fresh fenugreek leaves (Methi) (Originally '2 bunches'. Chopped.)
  • 2 cups Water (Originally '1 Seer'. Adjust as needed for gravy consistency.)

Instructions

  1. 1Cut the meat into serving-sized pieces and wash thoroughly twice with cold water. Peel and crush the ginger and garlic into a paste. Wash the coriander leaves, green chilies, and fenugreek leaves, then chop them finely.
  2. 2Peel all the onions. Take about 3/4 pound of the onions and cut them into larger chunks or slices. Take the remaining 1/2 pound of onions and slice them very finely (like vermicelli) for frying.
  3. 3In a heavy-bottomed or tinned pot, heat the ghee. Add the finely sliced onions and fry until golden. Add the ginger-garlic paste, turmeric powder, and black pepper powder. Stir briefly, then add the meat and salt. Mix everything well with a spoon. Cover the pot and let it cook on medium heat until the water released by the meat burns off and the meat begins to sizzle (sear) in the fat.
  4. 4Once the meat has seared, pour in 2 cups of water. Cover the pot tightly and simmer over low heat until the meat is partially tender.
  5. 5When the meat is slightly soft, add the reserved onion chunks, fenugreek leaves, coriander leaves, green chilies, coriander-cumin (dhana-jira) powder, and the sprouted field beans (titori). Mix thoroughly with a spoon.
  6. 6Continue cooking until both the meat and beans are fully tender and the sauce has thickened to a semi-dry consistency (just a little gravy remaining). Remove from heat and serve hot.
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