Ingredients:

• 1 – Beef tongue
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 4 – medium chillies (grind it)
• 5 – Cloves
• 1 stick – Cinnamon
• 10 – peppercorns
• 15 – Kashmiri chillies
• 1 tsp – Mustard Seeds
• 2 tsp – Cumin seeds
• 2 – medium Onions
• 10 – peppercorns
• 10 – Cloves
• 10 flakes – Garlic
• 1 inch – Ginger
• – large Onion
• 2 tbsp – oil
• Coriander leaves, chopped for garnish (optional)

Method:

1. Clean the beef tongue well.
2. It has to be skinned after immersing in hot water. (Nowadays, one can buy tongue from the cold storage so it’s already nicely cleaned.)
3. Marinate the tongue after pricking it with a fork with ginger-garlic paste, green chilli paste, a little salt and pepper powder for 2/3 hours.
4. Put it in a pressure cooker with water covering the tongue, 5 cloves, 1 big stick of cinnamon and some peppercorns and pressure cook for an hour.
5. Open the pressure cooker when cool and cook on a slow fire stirring occasionally, to prevent burning.
6. Keep some broth if a curry is needed.
7. Grind Kashmiri chillies, mustard, jeera, onions, ginger, garlic, peppercorns and keep aside.
8. In a cooking vessel, heat some oil, and fry 1 large sliced onion till brown.
9. Then fry the masala paste in the same oil and fry on a slow fire till the oil separates.
10. Add sliced tongue and the broth. Cook for a few minutes.
11. Tongue should be cooked till tender.
12. Recipe Courtesy: Mangalorean Recipes