Pepper Fry

How to Prepare

1. Heat 10 tablespoons of oil in a large wok or kadai over medium heat.
2. Add 5 teaspoons of mustard seeds and wait until they splutter.
3. Add 100 curry leaves and 10 chopped green chilies, sauté for 1 minute.
4. Add 2.5 kg of chopped mutton (or vegetables for vegetarian option) and stir well to coat with the tempering.
5. Add 10 teaspoons of turmeric powder
6. 15 teaspoons of black pepper powder
7. 10 teaspoons of cumin powder, and salt to taste. Mix thoroughly.
8. Cook on medium heat for 20-25 minutes, stirring occasionally, until the mutton is tender (or vegetables are cooked). Add water if needed to prevent sticking.
9. Add 5 teaspoons of garam masala and 1 cup of chopped coriander leaves. Mix well and cook for another 5 minutes.
10. Turn off the heat and let it rest for 5 minutes before serving hot with rice or roti.