|Chilli powder||1⁄2 Tablespoon (3/4 dessertspoon)|
|Coriander powder||3⁄4 Tablespoon (1 dessertspoon)|
|Turmeric powder||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Button onions||1⁄2 Cup (8 tbs), sliced|
|Garlic||8 Clove (40 gm)|
|Ginger||2 Teaspoon, sliced long|
|Curry leaves||4 (A few)|
|Coconut||1⁄2 Cup (8 tbs), sliced thin and small, smeared with salt and turmeric and fried|
|Vinegar||3⁄4 Tablespoon (1 dessertspoon)|
|Hot water||1 Cup (16 tbs)|
|Refined vegetable oil||1⁄4 Cup (4 tbs)|
|Mustard seeds||1 Teaspoon|
|Onion||1 1⁄2 Tablespoon, finely chopped (2 dessertspoon)|
1. Wash and clean the meat. Cut into medium-size pieces.
2. Grind into a paste ingredients 2 to 10.
3. Cook the meat, adding the ground paste and ingredients 11 to 18. After the meat is tender and coated with a little gravy, remove from fire.
4. Heat oil, splutter mustard seeds, and fry the onion. Stir in the meat and fry well until dry.