Preparation:
Heat 4 tblsp. ghee and fry well on all sides till browned. Add 3 cups
hot water. Cover and cook till tender. Heat two tblsp. ghee, Add onion
and fry till light brown. Add in chilli, salt, garlic and ginger. Fry
for 3 minutes, now add tomatoes or raw mango pulp. When it boils, put in
the meat and fry well till thick masala is formed. Serve whole, garnished
with fried finger chipps, boiled peas and sliced hard boiled eggs or crisp
egg-parathas.
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