In 15 cups of boiling water, add 8 to 12 hooves, 1 teaspoon salt, whole spices, and spice pouch. Cover and cook on very low heat until the hooves are tender (goat/cow 5 hours).
Remove and discard the spices pouch.
In 1 cup hot ghee/oil, add Jakhu's Paya/Bong Paya Gravy. Stir fry for 3 to 4 minutes and pour into the hooves. Cover and simmer on low heat for 30 minutes.
At last, add garam masala powder before serving.
BONG PAYA: Follow the same recipe, however, add bong pieces after 1 hour in the boiling hooves.
Note: Keep Jakhu’s gravy at room temperature for 2 hours before use.
