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NOTES:
1. I instantly made garlic and ginger paste. If it is hard, use the bottled one.
2. If you don’t like more spiciness, reduce the amount of curry powder.
3. The longer you cook the beef oxtail, the tenderer it becomes.
4. If you want a thick gravy, reduce the amount of water.
INSTRUCTIONS:
1. Take the oxtail, wash them thoroughly, and add garlic paste, ginger paste, turmeric powder, and salt. Mix well and let marinate for 30 minutes.
2. Slice the tomatoes and onions. Besides, get ready with curry leaves, mustard seeds, curry powder, cooking oil, and water.
3. Heat the oil, add mustard seeds, and let them splutter. Then, add onion and curry leaves. Sauté them till onion turns to golden.
4. Now, add tomatoes and sauté them under high flame until tomatoes turn soft and juicy. For me, it takes about 6 minutes.
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