Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Beef | Cut in cubes. |
| As Required | Salt | to taste | |
| 5 | Medium | Green Chillies | Slit |
| 1` | Piece | Ginger | 1 " piece, chopped |
| 3 | Tablespoon | Cooking Oil | |
| 2 | Medium | Onions | Chopped |
| As Required | Coconut Desiccated | ||
| 1 | Teaspoon | Turmeric Powder | |
| 1 | Teaspoon | Chilly Powder, Red | |
| 1 | Tablespoon | Coriander/Dhania Powder | |
| 1 | Large | Tomatoes | Chopped |
| 2 | Twigs/Sprigs | Curry Leaves | |
| 1 | Teaspoon | Pepper Powder | |
| 1 | Teaspoon | Garam-Masala | Powder |
Method
1)Pressure cook beef with salt, little turmeric powder, chopped ginger and chopped green chilly till a cup of water remains in the beef.
2)Heat the oil in a non-stick pan. Fry the desiccated coconut flakes, and chopped onion until it turns light brown. Add coriander powder, red chilly powder, turmeric powder and sauté on a low flame. Add curry leaves followed by chopped tomato and sauté well until oil clears.
3)Add garam masala, pepper powder and the cooked beef with water. Stir occasionally until the gravy dries up. Keep on low flame and bring beef to brown color.
Note: Reduce the quantity of curry powders, if you do not want it pungent.
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