Maaykhaliya

Ingredients:

Meat – 500 gms , boneless or with bone
Onions – 3, large, sliced
Dry Coconut – 1/2 cup
Dry roasted Coriander seed powder – 1 tsp
Dry roasted Groundnut powder – 3 tbsp
Dry roasted Sesame seeds – 3 tbsp
Oil – 1/2 cup
Cumin seeds – 2 tsp
Curry leaves (fresh) – 1 sprig
Dried red chillies – 3-4
kaloniji -1/2 tsp
Fenugreek seeds( methi) – 1/2 tsp
Ginger-Garlic paste – 1 tbsp
Red chilly powder – 2 tsp
Salt to taste
Turmeric powder – 1/4 tsp
Tamarind juice – 1 cup
Green chillies – 4
Corainder (Kothmir) – 1 tbsp chopped
Mint leaves (Pudina) – 1 tbsp chopped

Procedure:

Prepare browned onion paste:
Take a large thick bottomed & non-stick frying pan/skillet on medium heat, as soon as it gets warm, add the sliced onions. Keep stirring the onions and cook them without oil until the onions are all browned soft and get cooked in their own moisture evenly. Remove the pan from heat, and let them cool down. Add the cooled browned onions into a blender and blend till pureed smooth adding just a few drops of water if necessary to aid in the process.

Put a small non-stick frying pan on medium heat and dry-roast the groundnuts, sesame seeds, coriander seeds, dried coconut each individually without oil till they are golden brown in colour. Do not burn them. Remove them into a platter. Once cool, grind them all together very finely.

In a pressure cooker and add oil and keep it on medium high heat. Once the oil is hot, add cumin seeds, dried red chillies, and fenugreek seeds and kalonji to the oil and let them splutter. Now add the browned paste to it and cover the lid immediatelyso that the aroma of bagar should mix with paste real good, lower the heat to medium low and add the ginger-garlic paste, the powdered masala , red chilly powder, salt and turmeric powder and stir it well. Cook stirring continuously until oil leaves. Take good care of masala as it tends to stick to the bottom. Add the washed meat pieces, slit green chillies and mix well and let it cook while stirring it for 3- 5 minutes. Pour in half a cup of water, stir to mix, and close the lid. Pressure cook it on medium heat for 10-15 minutes until the meat is tender. Then open the lid and cook it till the oil has seperated out from the mixture and starts appearing on the surface. Add the tamarind paste and give it a stir. Add about 2-3 cups water till you get the consistency you desire. Simmer and let it cook on medium high for about 3-5 more minutes. Garnish with chopped coriander and mint leaves. Serve warm.