Recipe by Rosy Pinto
Ingredients:
1/2 kg beef (boneless; cut, wash and drain excess water from the meat)
200 gms French beans (washed and cut or kept whole depends on the size)
To dry roast and then powder
4 long byadgi chillies
3 round short chillies
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
6 black peppercorns
1/2 grated coconut (around 1 cup)
1 medium onion (sliced)
2 big cloves garlic (sliced)
2 tsp oil
1/4 tsp turmeric powder
small ball of tamarind
salt as required
For tempering
2 tbsp ghee
1 onion (sliced)
Steps:
To dry roast and make the masala
- Heat a pan and dry roast the chillies, coriander, cumin, pepper and mustard seeds one by one over low heat stirring constantly until fragrant. Once roasted, transfer to a plate.
- Into the same pan, add 2 tsp of oil and fry onion and garlic until onions start to turn brown, remove and set aside to cool.
- Then add grated coconut to the pan and roast until it starts to change colour and get dry.
- Once all the spices and coconut have cooled, add them to a dry grinding jar (if using mixer grinder) and grind them into a powder.
- Add the powdered mixture, fried onions and garlic, turmeric and tamarind to a wet grinding jar with required amount of water and grind to make a smooth paste.
- Reserve the masala water after rinsing the jar with a little clean water.
To cook the curry:
- In a pressure cooker, add meat, salt and required amount of water and pressure cook till the meat is tender.
- Turn off the heat, let all the pressure release naturally by just leaving it alone.
- Open the lid. Add washed and cut beans and continue cooking until beans are tender and crunchy.
- Add the ground masala paste and masala water. Adjust the consistency of the gravy, shouldn't be too thick or watery.
- Add salt if needed and give a good boil.
- In a pan, heat ghee and add the sliced onion. Fry until golden brown.
- Pour it over the gravy, cover and switch off the flame