|
Ingredients
|
Quantity
|
|
Butter or margarine
|
2 tbsp
|
|
Beef – trimmed, cubed
|
1 pound
|
|
Onion – sliced
|
1
|
|
Potato – cut in 1” cubes
|
2
|
|
Carrot – peeled and sliced
|
1
|
|
Cauliflower florets
|
1 cup
|
|
Eggplant – cut in 1” cubes
|
1 cup
|
|
Garlic cloves – minced
|
3
|
|
Green chillies – fresh
|
2
|
|
Coriander – ground
|
2 tbsp
|
|
Chilli powder
|
1 tbsp
|
|
Ground cumin
|
1 tsp
|
|
Ground ginger
|
1 tsp
|
|
Turmeric
|
1 tsp
|
|
Curry powder
|
1 tsp or to taste
|
|
Mustard seed
|
1 tbsp
|
|
White vinegar
|
½ cup
|
|
Coconut milk
|
¾ cup
|
To moderately hot butter in large skillet or wok, add onions,
garlic, chilies, mustard seeds, curry powder, coriander powder, chili powder,
cumin powder, turmeric powder, and ginger. Stir constantly, them lower heat.
Add beef and vegetables; saute until beef is browned , then add
diluted coconut milk and vinegar.
Simmer on very low heat until meat is nearly tender. When
vegetables and meat are tender, add rice flour mixed with a little water and
salt. Add more water if necessary.
