Ingredients:-
Bowl 1
Beef - 1/2 kg (I prefer meat)
Meat Masala - 1/2 teaspoon
Kurkuma - a generous pinch
Ginger - garlic paste - 1/2 to 1 teaspoon
Vinegar - 1/2 teaspoon
Salt to taste
Meat to fry
Oil - 2 tablespoons
To make Masala
Gingelly oil / sesame oil - 2-3 tablespoons
Mustard seeds - 1/2 teaspoon
Bockshornkleesamen - a big pinch
Curry leaves - lots
Garlic chopped - 10 cloves
Ginger sliced - a thumb size piece (fit ginger and garlic as per mag)
Green chili chopped - 3-4
Kashmiri Red Chili Powder - 1.5 tablespoons (if using hot chili powder 1 or 2 teaspoons would be enough)
Vinegar - 1 -2 tablespoons (add more if you like more, I prefer 2 tablespoons of normal white distilled or red wine)
Whole black peppers - 1 teaspoon
Garam Masala - a pinch
Salt to taste
Method: -
Clean and cut the beef into pieces. Marinate with all in Bowl 1 and keep aside for 20-30 minutes. Pressure boil in a medium flame with 2 tablespoons of water, done for 2-3 whistles or until.
Drain in a sieve and keep the stock (maximum 1/2 cup)
Heat 2 tablespoons of each cooking oil in a non-stick pan and fry the beef pieces until brown.
Meanwhile, heat 2-3 tablespoons of gingelly oil in a pan and add mustard seeds. When they pop up Bockshornstrauchseins, fry for 10 seconds, followed by curry leaves, garlic, ginger and green chili peppers. Fry until the raw odor has disappeared. I love them to be a bit crispy.
Make a paste with 1 tablespoon of reserved stock, vinegar and red chilli powder and add the pan and fry until the oil separates. Add the remaining stock, bring to the boil and add the fried beef pieces along with each oil in the pan. Crush the whole black peppercorns in a mortar and pestle and add the pan, along with a pinch of Garam Masala. After a few minutes, simmer, then stir until it is thick or dry, as you like it. Allow to cool down to clean the glass and keep it in a cool, dark place or in the refrigerator.
Notes:-
For more durability add more vinegar (I say no more than 1/4 cup), & 2 more tbsp of sesame oil.
I do not add coriander powder or shallots to one of the cucumbers; It tastes different the next day.
In hot and humid area, better keep this dry version in the refrigerator.
To make the sauce, increase the vinegar and the stock.
Instead, pressure cook and fry the meat, you can bake it @ 375 degrees for an hour or more and go with the process