Ingredients:

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Method:

1. Wash the bag well, add turmeric powder & boil – if using a cooker once the first whistle escapes, lower flame & boil for 10 mins.
2. Cool & cut into desired bite size pieces. Keep aside.
3. Put a Kadai on fire, add oil. When oil is hot, add the whole spices & stir.
4. When it crackles, add the onions/green chillies/curry leaves/coriander leaves & fry till onions are pinkish in colour.
5. Now add the ginger/garlic/jeera/sombu/peppercorns paste and continue to fry till the raw smell goes and oil seeps to the surface.
6. Now add the chilly powder/coriander powder & continue to fry till the oil comes to the surface.
7. Add tomatoes & continue to fry till tomatoes are soft.
8. Now add the pieces of the boiled bag meat, mix well, cover & cook for a few minutes so that the masala blends with the meat.
9. Cook till tender and the gravy is thick enough.
10. Garnish with finely chopped coriander leaves.

Recipe courtesy of Pearl Subramanian