Nehari

                                                   

Ingredients:

Ø      Bong (Specific part of the calf) 1/2kg 

Ø      Onions 1/2 (cut into slices)

Ø      Turmeric powder 1/2tsp

Ø      Red chillies(half ground) To taste

Ø      Ginger+Garlic paste 1Tbsp

Ø      Garam masalah To taste

Ø      salt To taste

Ø      Green chillies To taste

Ø      Ghee 1 cup

Ø      Flour 3 Tbsp

Ø      Jaifel Javitri (ground) 1 tsp

Ø      Aniseed (Sonf) 1 Tbsp

Ø      Water 2 cups

Ø      Fresh carder 

Process:

1)      Add salt, green chillies, red chillies, turmeric powder, carder powder, onion, ginger and garlic paste, aniseed and water to beaf.

2)      Cook on medium heat till the beaf gets tender and water evaporates.

3)      Add ghee and stir well, cook for 3 more minutes.

4)      Add a reasonable amount of water to form gravy.

5)      In another bowl, take flour and add 4-5 Tbsps of water. Prepare a paste of it and add to the gravy.

6)      Cook for 5 minutes while keep inspiring till the gravy gets a bit thicker.

7)      Add jaifer javitri powder, ginger slices and clean carder, cover up and cook on low heat for 5 minutes.

8)      Nehari is complete to be served with Khameeri rotis.