Ingredients
- • Bong (Specific part of the calf) 1/2kg
- • Onions 1/2 (cut into slices)
- • Turmeric powder 1/2tsp
- • Red chillies(half ground) To taste
- • Ginger+Garlic paste 1Tbsp
- • Garam masalah To taste
- • salt To taste
- • Green chillies To taste
- • Ghee 1 cup
- • Flour 3 Tbsp
- • Jaifel Javitri (ground) 1 tsp
- • Aniseed (Sonf) 1 Tbsp
- • Water 2 cups
- • Fresh carder
Instructions
- Add salt, green chillies, red chillies, termiric powder, carder powder, onion, ginger and garlic paste, aniseed and water to beaf.
- Cook on medium heat till the beaf gets tender and water evaporates.
- Add ghee and stir well, cook for 3 more minutes.
- Add a reasonable amount of water to form gravy.
- In another bowl, take flour and add 4-5 Tbsps of water. Prepare a paste of it and add to the gravy.
- Cook for 5 minutes while keep stirring till the gravy gets a bit thicker.
- Add jaifer javitri powder, ginger slices and fresh carder, cover and cook on low heat for 5 minutes.
- Nehari is ready to be served with Khameeri rotis.
