Beef Vrattiyathu

Ingredients
———–
Beef – 1½ kg
Raw plantain – 8 small (Peeled and chopped)
Shallots – 25 / 1 finely chopped big onion
Ginger – 2 big piece (Crushed)
Garlic – 3 bulbs (~20 cloves) Crushed
Curry leaves
Green chilly
Fennel seeds – 1½ tbsp (Dry roast and powder finely)
Salt

To roast and grind
—————-
Grated coconut – ½ of a coconut
Shallots – 4
Curry leaves
Turmeric powder – ½ tbsp
Coriander powder – 2 tbsp / Coriander seeds – 4 tbsp
Red chilly powder – 2 tbsp
Coconut oil

Steps
———
Heat oil in a heavy bottomed pan.
Add shallots, curry leaves and grated coconut.
Once the coconut starts to turn golden, add turmeric powder. Sauté till the raw smell goes away.
Add coriander powder and sauté till the raw smell goes away.
Add red chilly powder and sauté till the raw smell goes away.
Remove and set aside to cool.
Then grind into a fine paste adding some water.

Heat oil in a heavy bottomed pan.
Add shallots, crushed garlic, ginger and curry leaves.
When the shallots turn soft, add beef, salt and green chilly.
Cover and cook on low flame without adding water.
It takes around 45 minutes to get it cooked on low flame.
Stir often. The beef releases moisture once it becomes hot.
Once the beef is 75% cooked, add plantain and ground coconut paste.
Add water to cook plantain. Cook on high flame.
Bring it to boil and let it boil for 15 minutes.
Add fennel seeds powder and cook covered for another 10 minutes.
I am covering with banana leaves.
Mix well and switch off.
Serve with hot rice.