veg kolhapuri by ranveer brar

Wash the mutton well. Spread on a tray to dry out. This makes for not just a spicy but also a wholesome dish, with the goodness of vegetables and the unique flavour and aroma of Kolhapuri style spice mix.. Heat oil in a wok and fry the mutton pieces for a while, add the sesame and poppy powder, chilli powder, kolhapuri masala and vinegar, stir well. Use kitchen paper to blot as much moisture out as possible. THe pickle should last upto 3 weeks in the refrigerator. Dry grind to a coarse powder. Take off the flame and add the lime juice and mix well. Pressure cook the mutton for 20 minutes or until cooked. Heat oil in a wok and fry the mutton pieces for a while, add the sesame and poppy powder, chilli powder, Marinate mutton with salt, ginger, garlic and chillies for 10 minutes. Taste and adjust seasoning. If there is liquid left in the cooker, put back on flame cook till dried out. Cool and transfer to a sterilised, clean dry glass pickle jar. Open the cooker. The pickle is ready to eat but gets better after 1 day. Meanwhile in another pan, dry roast sesame and khus khus over low flame until crisp and light brown.

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