This
is my favorite pickle. And the recipe is a family recipe passed from my mother
to me. I love eating it with hot rice or paratha. Always a saver when there is not nonveg at
home.
Ingredients
Tender beef/mutton - 1 kg (cut in
small pieces and washed)
Ginger – 1 tbsp. (cut lengthwise)
Garlic – 15 (cut lengthwise)
Mustard seed – 2tsp cup
Fenugreek seed – 1 ½ tsp
Turmeric powder – 1tsp
Red chilli powder – ½ cup
Vinegar – approx 1 ½ cup
Salt as per taste
Curry leaves – about 20 leaves
Oil for frying -
Method
1.
Pressure Cook meat along with 2 tbsp
of vinegar, 1tsp salt and ½ tsp turmeric powder for 1 whistle and 5 min. remove the access water after it cools.
2.
Heat about 1 cup oil in and pan and
fry the meat still it is crisp brown from outside. 3. Dry roast mustard seed and fenugreek seed.
4. Coarsely grind the roasted mustard & fenugreek seed.
5. Heat 2 tbsp. oil. To this add ginger & garlic and fry till is light brown. Add curry leaves and saute.
6. Remove the pan from the heat and add turmeric powder, red chilly powder, salt, ground mustard and fenugreek. Mix well.
7. Get the pan back to heat, add the fried meat pieces and mix well.
8. Now add ½ to 1 cup of vinegar (according to the thickness of the gravy you want).
9. Boil the mixture for 2 min.
10. Remove from fire, cool and bottle it.
