Sali Boti (Potato Sev with Mutton Gravy)

This is one of the traditional dishes that every Parsi household makes at least once a week. It is usually made with mutton but for those who do not prefer mutton, you can add chicken in place of mutton.

Serves 4-5 people

Ingredients:

500 gms mutton, washed and chopped into pieces of desirable size.

3-4 tomatoes

2 medium onions

2 tsp ginger garlic paste

1 tsp haldi

2 tsp red chilli powder

2 tsp dhana jeeru powder

2 tbsp Worcestershire sauce

2 tsp meat/tandoori masala, optional

Salt

Oil

Method:

Wash mutton/chicken and in pressure pan. Add salt and water and cook for 1 whistle. Keep on low flame for 15 mins (10 mins if it is chicken).

In vessel, fry onion till golden brown. Add ginger garlic paste.

Add tomatoes and cook well.

Add haldi, red chilli powder, dhana jeeru, salt, meat/tandoori masala and mix well for 2-3 minutes.

Instead of water, add the soup that is made by cooking the meat in pressure pan. Keep stirring and let it come to a boil.

Now add Worcestershire sauce and give another boil.

Now add the meat and keep on low flame for 5-10 minutes.

Remove in serving dish/dinner plate and sprinkle Sali on top.

Best eaten with chapatti.

NOTE: You can get Sali at almost all local farsan shops. Just ask them for “Parsi Sali”. Alternatively, you will definitely get it from any grocery/farsan store in Parsi area. You can also view the recipe here