INGREDIENTS
½ kg beef/chicken (cut into pieces)
½ coconut (extract milk)
1 onion (chop)
Ball tamarind (extract juice)
A (Roast)
1 tbsp dhania seed
1 tsp jeera
1 dsp channa dal
1 dsp nuts
B
1 tsp haldi
3 Kashmiri chillies
Half the coconut
¼ pod garlic
1” garlic
Curry leaves
1 lime
METHOD
Pressure cook beef for 35 minutes. Fry onions. Roast A. Grind onion, A and B. Fry this masala well in a non-stick pan (and then add chicken, if being used instead of beef. Cook till done). Mix all ingredients. Serve with rice and lime wedges.
½ kg beef/chicken (cut into pieces)
½ coconut (extract milk)
1 onion (chop)
Ball tamarind (extract juice)
A (Roast)
1 tbsp dhania seed
1 tsp jeera
1 dsp channa dal
1 dsp nuts
B
1 tsp haldi
3 Kashmiri chillies
Half the coconut
¼ pod garlic
1” garlic
Curry leaves
1 lime
METHOD
Pressure cook beef for 35 minutes. Fry onions. Roast A. Grind onion, A and B. Fry this masala well in a non-stick pan (and then add chicken, if being used instead of beef. Cook till done). Mix all ingredients. Serve with rice and lime wedges.
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