1. 1 kg oxtail cut into medium pieces
2. 3 onions chopped
3. 3 big tomatoes pureed
4. 1 teaspoon cumin powder
5. 1 teaspoon turmeric powder
6. 3 teaspoon chilly powder
7. 1 teaspoon pepper powder
8. 1 teaspoon spice powder
9. 2 teaspoons garlic paste
10. 1 cup vinegar
11. 3 tablespoons oil
12. Salt to taste

Pressurecook the oxtail till soft with sufficient water.Heat oil and fry the onions till golden brown.Add the garlic paste and sauté for some time.Add the chilly powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar. Add the tomato puree and continue frying till the oil separates from the masala. Add the remaining vinegar and the cooked oxtail together with the remaining soup and cook till the gravy is thick. Serve hot with rice or bread or even hoppers.

Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, cooking, curry, Flavours of the Past, recipe

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