My father loved cooking and Sunday’s were usually a special day in our family. After church the whole family would stop at Russel Market, Bangalore where my parents would buy the weekly supplies and then head home for a late lunch cooked by my father. It must have been his way of relaxing as he was in a very demanding job that carried a lot of responsibility. This recipe was his speciality and one of our favourites. Whenever we went on picnics my mother would pack the hamper with rice, beef n beans, fruit and other delicious snacks and drinks. Nearly forty years later this remains a family favourite and we make it pretty often. It serves to remember my dad who died a long time ago. His legacy however lives on and will be passed on to his descendants and others who love cooking.
1 kg prime beef, washed and cubed; 1 large onion sliced fine; ½ pod garlic, minced; 1 inch ginger, minced; 3 large tomatoes, diced; 1 small bunch coriander leaves chopped; 2 spring onions, chopped fine; 1 stick celery cut very fine; salt to taste; 2 tbsp. curry powder; 3 tbsp oil,1 large marrow bone; 250 gms cooked kidney beans (can use tinned); salt to taste.
Heat a non stick pan with the oil. Add the onions, ginger, garlic, coriander leaves, spring onions and celery and stir fry till golden brown. Add the tomatoes and cook till mushy on a medium flame. Now add the curry powder, beans, beef cubes and marrow bone with 1 cup of water (250 ml). Cover and pressure cook 40 minutes till beans are soft, beef tender and marrow cooked.Add salt to taste. Remove marrow from bone, cut into pieces and use to garnish. Serve piping hot with ghee rice or kichdi ( rice with lentils) or bread.