Serving: 4 | Type: Non Veg-Gravy
Ingredients:
| Thalai Curry | -500grams |
| Onion(chopped) | -1 |
| Tomato(chopped) | -1 |
| Ginger garlic paste | -1tbsp |
| Chili Powder | -1tsp |
| Coriander powder | -2tsp |
| Green chili(slit) | -4 |
| Turmeric | -½tsp |
| Salt | -to taste |
| Sombu | -1tsp |
| Fenugreek Seeds | -¼tsp |
| Oil | -2tbsp |
Grinding:
| Black Pepper | -1tsp |
| Cumin | -1tsp |
| Onion | -1cup |
| Grated Coconut | -½ cup |
Method:
- Clean and wash the thalai and keep it aside.
- Grind above ingredients with little water and keep it aside.
- Take a pressure cooker heat with oil add sombu, fenugreek seeds, curry leaves and green chili fry without burning.
- Now add onion, turmeric and ginger garlic paste sauté for a minute.
- Then add tomato sauté until tomato get mash, then add meat sauté for 3 to4 minutes.
- Now add chili coriander powder mix well then add ground masala.
- Sauté until raw smell goes then add 2 to 3 cups water and salt.
- Close with lid let 3 to 4 whistle comes and turn off the stove.
- Let it cool down the cooker and open it.
- Boil it for 5 to 10 minutes until meat get soft then turn off the stove.
- Now ready to serve.
Note:
- In USA you can get this thalai curry meat at all halal meat store.
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