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11/2 cup vinegar 1 piece ginger 10 cloves garlic 1/2 cup chilly powder 1/2 tsp haldi powder (turmeric) 1 tsp mustard 1 tsp meathi (fenugreek) a few curry patha 1/2 oil 1 onion, finely sliced salt to taste METHOD Boil the meat with vinegar and salt until half done. Fry in oil and keep aside. Roast mustard and methi and grind with the rest of the ingredients. Heat oil in a pan, fry the onions and then add the ground masala. Add vinegar and cool a mix with the meat
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RECIPES
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