A name like Green Masala Chops doesn’t sound very exciting but that’s   a better name for it than what it is named in my personal cookbook.  You will find this recipe under the name – Gangubai’s Masala Chops which would seem that Gangubai was made into Masala Chops. Now Gangubai was one of the best cooks we’ve had even though she didn’t work as a “cook”  and I still remember very fondly her food that she could rustle up in literally minutes.

Growing up in the Naval colony meant that we literally had a taste of India as all the people who lived there came from different parts of the country. While the officers were transferred around the country, the servants who stayed in the colony were relatively more permanent, either staying on in the flat and working with its different occupants or moving around from house to house  either because the officer was transferred out or because of differences with the Memsaab. But as they say, one man’s meat is another man’s poison and as the servants moved house, so did their repertoire of recipes and  one of the advantages of  having such a cook was that she could literally cook anything from souffles to dhoklas!

So Gangubai would often dazzle us with something she had learnt from the various households she had worked with and soon enough it became part of our own kitchenlore.

To make good masala chops make sure that you have  1/2 kilo double chops trimmed of fat and gristle.

Marinate these in two tablespoons of curd+ 1/2 tspn turmeric+ 1/2 tspn garlic ginger paste + ground paste of 2 green chillies and green coriander. Also add 1 grated onion to the marinade. Leave in marinade for 30 minutes to an hour.