Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Nos | Beef - Tongue | Scraped, cleaned and sliced |
| 2 | Tablespoon | Vinegar | For Grinding |
| 6 | Flakes/Seeds/Cloves | Garlic | For Grinding |
| 2 | Pods (whole) | Cardamoms | For Grinding |
| 1 | Piece | Ginger | For Grinding |
| 8 | Large | Chillies Red Dry | For Grinding``` |
| 1 | Teaspoon | Jeera/Cumin Seeds | For Grinding |
| 1 | Medium | Onion | For tempering sliced |
| Few | Coriander Leaves (Kothmeer) | For tempering | |
| 3 | Tablespoon | Ghee | For tempering |
| 200 | Grammes | Potatoes | peeled and sliced |
| As Required | Salt | to taste |
Method
Cut and wash the tongue, scrape it, and make slices. Grind masala in vinegar. In a vessel, put ghee, hat it, fry the sliced onion and the coriander leaves, then add the ground masala and fry well. Add the tongue and continue to cook. You may put cold water in a deep thali and place it above the vessel;. Stir so that the meat does not get burnt. Add pared and cut potatoes and cook. When the potatoes are soft, add salt to taste.
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