Ingredients
The following ingredients have 4 Servings
- Beef - 1 kg (2 lbs)
- Ginger - 1/4 cup (minced or crushed)
- Garlic - 1/4 cup (minced or crushed)
- Green Chilies - 10 (slit - optional)
- curry Leaves - about 10 sprigs
- Red chili powder - 4-5 tbsp
- Turmeric Powder - 2 tsp
- Mustard Seeds - 1 tsp
- Fenugreek Seeds - 1 tsp
- Cumin seeds - 1 tsp
- Vinegar - 1/2 cup
- Mustard Seeds - 1 tsp
- Salt - 5 tsp (or to taste)
- Sesame oil - as needed for deep frying
Instruction
- Clean the beef thoroughly and cut it into cubes. Pressure cook with salt and turmeric powder for 10 whistles till the pieces become soft.
- Drain the liquid and separate the pieces. Mix with salt, turmeric powder and red chili powder.
- Deep fry the pieces over medium heat till it becomes golden brown and crispy. It should not get burnt.
- Once all the pieces are fried, you can use the same oil for the rest of the process.
- Coarsely crush the mustard, cumin and fenugreek seeds using a motor and pestle. Add it to the oil.
- Add the finely minced ginger, garlic, curry leaves and green chilies to the oil. Shallow fry this on low heat.
- Once the raw smell is gone, add the vinegar. If you want more gravy, add some boiled water too.
- Switch off. Add the fried beef pieces and toss well.
- Let this pickle rest for about 2 days for the flavors to blend together.
