| • | Take a pan and heat 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 cubes and cook until the meat gets a light brown colour.
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| • | Add chopped green chillies, tomatoes, water and salt as required, stir it.
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| • | Bring it to a boil.
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| • | Cook for 30-40 minutes over low heat.
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| • | Mix jaggery 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 coriander leaves.
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| • | Boti is ready.
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| • | For Sali, cut 6-7 large potatoes into very thin straws.
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| • | Soak them in chilled salty water for few minutes.
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| • | Drain the water and dry the straws.
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| • | Deep fry the straws in boiling ghee or oil, until golden brown.
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| • | Remove excess oil from potato straws and serve with Boti. |
