Tomato: 1 big
Green Chilli: 2
Ginger paste: 2 tbsp
Garlic paste: 1tbsp
Garam Masala: 1 tsp
Coriander powder: 3 tbsp
Chilli Powder: 1tbsp
Turmeric powder: 1 tsp
Grated Coconut: 1 cup
Fennel Seeds: few
Curry leaves: few
Coconut oil: 5 tbsp
Method of Preparation
In a pan, add 2tbsp oil, add chopped onion, sauté till it becomes transparent.
Add ginger-garlic paste, sauté for a while, add green chilli and chopped tomato.
Stir well, till tomato gets cooked.
Then add chilli powder, coriander powder, turmeric powder and garam masala.
Stir for a minute and add 3 cups water and salt.
When water boils, add meat and potato pieces. And close with a lid. Low the flame.
Meanwhile roast the coconut by adding 1 tbsp oil, 5 shallots, curry leaves and fennel seeds, till coconut turns brown. Grind this into a smooth paste.
When the beef gets cooked and the gravy should be almost thick, add the grinded coconut paste. Stir and when starts to boil switch off the flame.
Heat 2 tbsp oil in a pan and add chopped shallots, when it turns brown add curry leaves and transfer this to prepared curry.
Serve hot with chappathi, pathiri…….etc