Trotters with Black-Eyed Peas


Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

Kharia, a slow-cooked stew of kid’s forefeet (trotters) and black-eyed peas, is one of the great dishes of Parsi cuisine. I’ve been hopelessly and gluttonously fond of it since childhood. Oddly, as much as I love kharia, I loathe the other dish made from trotters, a clear, sweet jelly flavored with sherry adored by my mother and many others. Because of the richness of the trotters and the warming properties of the aromatic spices, Parsi cooks tend to serve kharia only i