Mustard Fry

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Dorothy Prakash


·         Half kilogram meat (lamb/beef/chicken) cut into  pieces
·         One table spoon mustard seeds for making powder
·         Half table spoon cumin
·         Two  table  spoon ginger and garlic paste
·         One table spoon red chilli powder(if you need spicy you may add more according to your taste)
·         Half tea spoon  turmeric powder
·         Three to four table spoon cooking oil
·         Two table spoon vinegar
·         One tea spoon mustard seeds for seasoning
·         Few curry leaves
·         Salt to taste
·         One table spoon sugar


·         Fry the mustard and cumin seeds separately in a frying pan until it splatters and powder them.
·         Heat the oil and mustard seeds. When they crackle, add curry leaves and ginger garlic paste and fry the ingredients  till the mixture turns  golden brown.
·         Add meat  pieces and cook on slow fire.
·         Add powdered mustard and cumin,  chilli and turmeric powder and stir fry.
·          Add water little by little if needed and also add vinegar, sugar and salt and continue cooking till it is done.
·         Allow the contents to cool  and bottle and refrigerate.



It is very delicious to eat with chapati, bread or make a bread sandwitch. Pl note:If you desire to have it is a gravy form then,Cut one onion n fry in a oil before you add ginger garlic pase or any powders add 1, or 2 tomatoes .

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