Nehari
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 for garnishing
Directions
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.
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