I am not a person who is fond of pickles. I do not like the hot tangy taste of it. But when it comes to something non-veg, the story is different. If I have a bottle of pickle on my dining table, then why should I worry about another non-veg dish for the meal? That makes my work easier.
When I came here in Dec, I had loads of fish pickle which we finished in a month and from that day onwards AJ was asking me to prepare some pickle – either fish or chicken or beef. Every time I get something for the pickle and end up in preparing something else with that. Finally we got some beef, and I grabbed a bigger pkt so that I don’t miss the pickle this time J
Beef -- ½ kg
Chilly powder -- 3 tsp (adjust according to the hotness required)
Garlic -- 10 – 12 cloves
Ginger -- 1 big piece
Fenugreek -- ½ tsp
Asafoetida -- ½ tsp
Curry leaves -- 2 springs
Mustard Seeds -- ½ tsp
Vinegar -- 5 tbsp
Sesame Oil -- 7 tbsp
Salt -- to taste
Preparation of Beef Pickle:
Cut the beef into cubes and wash them at least 5 – 6 times under running water.
Marinate the beef with salt, ½ tsp turmeric powder, 1 tsp chilly powder, 2 tsp coriander powder, 2 tsp of garam masala and ½tsp ginger garlic paste. Keep aside for 15- 20 minutes.
Pressure cook it for 5 -6 whistles without adding water. Water will ooze out of the meat.
Empty this into a pan and cook on a low flame until all of the water evaporates. Add 2 tbsp of oil onto the beef and fry well. Keep aside
Crush the ginger and garlic and keep aside. Make sure u doesn’t grind them.
Add rest of the oil in a pan and splutter the mustard seeds. Add the crushed ginger garlic and fry until they turn light brown. Add the chilly powder and turn off the flame.
Then mix the vinegar and the curry leaves. Add the fried beef and mix well. Powder the fenugreek and the asafoetida and add to the pickle.
Let it cool and store in an air tight container.