Ma’s Masala Chops
Every now and then I get this craving for my Mum’s food and flip through my recipe book for a taste of
home. This is one such recipe and we all love it. It can be made with practically any kind of meat and tastes good whatever it may be.
Serve it with rice or bread or chappathi or idlis or even with doasi to mop up the delicious gravy.
1 kg ribs, cut into 2
inch pieces, wash and drain; 1 tsp chilli powder or to taste; 1/2 tsp jeera
powder; 1/4 tsp turmeric powder; 1/2 tsp pepper corns; 10 flakes garlic, medium
sized; 1/2 tsp mustard; 1 tbsp vinegar and 1 tsp salt to taste.
3 – 4 sprigs curry leaves and 4 medium sized
onions, sliced fine; 2 tbsp olive oil
NB: I always use non stick pans.
Grind the above to a smooth paste and marinade the ribs overnight. The
longer the better. Pressure cook in 2cups ( 500 ml) water for 40 minutes
or till tender. Remove from fire and keep aside.
Heat a large non stick pan, add the oil and when hot throw in the curry leaves.
Stir fry a minute and add the onions. Lower flame and fry till
golden brown. Make sure the onions are not burnt. Add the ribs and
fry till brown all over. Add the gravy and give it a boil. Serve
hot with fried or baked potatoes.