My most relaxed Sundays are those when my hubby volunteers to cook. He's as much a foodie as I am & loves to cook authentic Mangalorean dishes (he leaves the experiments with other cuisines to me). Of late due to his busy schedule he prefers to relax on Sundays, but one such Sunday when he did give me an off from making a special Sunday lunch saw him making some noises in the kitchen. Some slicing & stiring later I got to eat some delicious Beef Sukka. This is his favourite dish although I prefer eating red meat very occasionally, but I must give credit for the way he makes it...so here's his version of the Beef Sukka.
1 kg beef with fat - cut into medium size cubes2 medium size onions sliced finely2-3 tbsps tomato puree2 tsps Bafat pwd 1/2 tsp garam masala powder (optional)grated coconut - 1/2 -3/4th coconutOil - 2 tbspsalt to tasteFor the tempering (fon in konkani, oggarane in kannada, tadka in hindi):
curry leaves (kadipatta) 5-6 leaves
3-4 cloves garlicMethod:
1. Pressure cook beef till tender (takes about 30 mins on slow fire if the meat is tender)
2. Heat oil in a wok/thick bottomed kadai and fry the onions till golden brown
3. Reduce flame and add bafat powder and tomato puree. Fry for about a minute
4. Add grated coconut* and toss till you get a nice aroma for about 2-3 mins.
5. Add only the meat pieces retaining the stock. Mix well with the masala & allow to cook on slow fire for 3-4 minutes stirring every now & then to prevent sticking to the bottom of the pan
6. Add the stock and salt to taste and cook for another 5-10 minutes.
7. Turn off flame & in another small pan (tadka/fon/tempering dish) heat oil, toss in garlic cloves mashed a bit and also the curry leaves, turn off immediately (as soon as the curry leaves let out a nice aroma) but before the leaves get burnt
8. Garnish the meat with this tadka & serve hot
Tip*: You can twirl the grated coconut in a blender for about 10 seconds just to get a better texture which is not too fine & not too coarse