Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Nos | Beef - Tongue | Scraped, and sliced |
| 2 | Tablespoon | Vinegar | For grinding |
| 6 | Large | Chillies Red Dry | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1 | Piece | Turmeric/Haldi | For grinding |
| 2 | Medium | Onions | For grinding |
| 4 | Medium | Chillies Green | For grinding |
| 6 | Flakes/Seeds/Cloves | Garlic | For grinding |
| 1 | Piece | Ginger | For grinding |
| 1 | Teaspoon | Salt | For Taste |
| 3 | Teacup | Water | For boiling |
| 6 | Nos | Cloves (spice) | Mix |
| 1 | Piece | Cinnamon | Mix |
| 3 | Tablespoon | Ghee | For Seasoning |
| 2 | Tablespoon | Sugar | |
| 4 | Large | Potatoes |
Method
# Clean and scrape the tongue, and cut it in slices.
# Grind the masala in vinegar.
# Boil the tongue in water, with cloves and cinnamon and salt to taste, till well cooked.
# Remove the tongue from the gravy and keep aside.
# In another vessel heat the ghee and brown the cooked tongue.
# Remove the meat, and in the same ghee, fry the ground masala stirring all the time. Sprinkle a little water on the masala once or twice. Then add the meat, the gravy, and stir. Put sugar, vinegar and salt to taste.
# Peel the potatoes, cut them in slices and boil till the potatoes turn soft.
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