Pig 's Feet Sultana
|Pigs feet||2 , cleaned, rinsed and blanched|
|Oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Red chilies||2 , stemmed seeded and chopped|
|Ripe tomatoes||2 , peeled, seeded and chopped|
|Dried chick peas||1⁄2 Cup (8 tbs), soaked overnight, drained, boiled in unsalted water for 1 1/2 to 2 hours or until tender, and drained|
|Potatoes||2 , boiled for 15 minutes, peeled and diced|
|Parsley||2 Tablespoon, chopped|
Combine the pig's feet, bay leaf and peppercorns in a pot.
Add salted water to cover, bring to a boil and simmer until the feet are tender four to six hours.
Remove the meat from the bones and cut it into pieces.
Heat the oil, add the onion, garlic and chilies, and saute them over medium heat for about 10 minutes, until the onion is soft but not brown.
Add the tomatoes and cook the mixture for 20 minutes over low heat.
Add the meat from the pig's feet, the chick-peas and potatoes, and cook for about five minutes.
Before serving, sprinkle the top with the chopped parsley.