Read more about BOTI FRYCleaning of potty is an essential part of the preparation and its take time. The offensive smell of uncleaned boti is one of the problems. However, it is very tasty. The cooking process of poti is the same as beef curry preparation.
- Goat Beef Potti - 500 gms
- Turmeric powder - ½ teaspoon
- Chilly Red powder - 1 teaspoon
- Garam masala - ½ teaspoon
- Coriander powder - ½ teaspoon
- Onion, chopped - 1 medium size
- Ginger (chopped) - 2 tablespoon
- Garlic (chopped) - 1 ½ tablespoon
- Chilly Green - 3
- Curry leaves - 2 sprigs
- Coconut oil - 2 tablespoon
- Water - 2 cups
- Garlic - 1 clove
- Black pepper - 1 teaspoon
- 1Clean and wash the potti, thoroughly in hot water 8-10 times. Wash in tap water for another 3 to 5 times. Chop the potty into little pieces and clean it again.
- 2In a mixie or grinder, add garlic, ginger, green chilli, black pepper, vinegar, and salt and grind it to paste. Add the paste to chopped potti pieces and combine well.
- 3Add the marinated beef boti into a pressure cooker along with turmeric powder, chilly powder, coriander powder, two spring curry leaves, and water. Stir well and cook for up to 8-10 whistles.
- 4Heat oil in a non-stick pan on medium flame. Allow it to splutter. Add curry leaves and sliced onion. Saute it until the onions become brownish.
- 5Add the cooked boti along with the remaining water in the cooker to the pan. Add the garam masala and coriander powder. Combine well.
- 6Add the cooked boti along with the remaining water in the cooker to the pan. Add the garam masala and coriander powder. Combine well. Cover the pan with a lid and lower the flame. Cook for another 10- 15 minutes. Stir occasionally. Cook until the all water evaporates. Add remaining curry leaves and transfer boti fry to a serving bowl. Serve boti curry with Kappa, porotta or appam.