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Paaya Nahari Recipe

• Clean and cut the paaya into three pieces.
• Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
• Add enough water to the paaya and place over heat.
• Add the chopped onions and the spice pouch along with salt as per taste.
• Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
• Remove the spice cloth and serve. Nahari is served in the morning.
• Narhari cooked overnight on a slow fire and served for breakfast is delicious.
• Serve hot with bread or rice.