| • | Take a cooking pan and heat up oil or ghee.
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| • | Add onions and saute until golden.
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| • | Add chilli powder, turmeric powder, and ginger-garlic paste.
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| • | Stir for about one minute.
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| • | Now add the mutton blocks and cook until the meat acquires a light brownish colour.
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| • | Add chopped up green chillies, tomatoes, water and table salt as required, stir it.
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| • | Bring it to a boil.
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| • | Cook for 30-40 minutes all over low heat.
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| • | Mix jaggary and vinegar with it.
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| • | Cook again for about 5-6 minutes.
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| • | Remove it from the heat.
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| • | Garnish it with chopped up coriander leaves.
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| • | Boti is ready.
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| • | For Sali, cut down 6-7 large white potatoes into very slim straws.
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| • | Soak them in chilled salt water for few minutes.
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| • | Drain the water and dry aside the straws.
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| • | Deep fry the straws in boiling butter or oil, until golden brown.
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| • | Remove additional oil from white potato straws and serve up with Boti.
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