Ingredients

Meat without bones - 4 lb
Ginger - 1 oz
Ginger - 1 oz
Turmeric - 2 big pieces
Chilli powder - 4 dsp
Mustard - 1 dsp
Jeera - 1 dsp
Gingelly oil - 1 cup
Vinegar - 20 oz.
Curry leaves - a few
Salt to taste

Preparation

Slice the cleaned meat thinly and chop one side without separating the pieces. Cook it in two oz. Of vinegar, two oz. Of water and salt. Fry the meat in any oil you like and drain the oil by keeping it in a colander. Grind ginger, garlic, turmeric, mustard, cummin seeds and chilly powder using vinegar.

Splutter the curry leaves in oil and then fry the masala well. Add the meat and vinegar and stir well till the masala is properly mixed. Pour liquid salt to taste. Boil the whole thing on a very low fire till the gravy is thick. Bottle it when cold.