Sali Boti Recipe

• 1 kg Mutton, cut into very small cubes
• 4 Chopped tomatoes
• 4-5 Finely chopped onions
• 3-4 Chopped green chillies
• 1 tsp Ginger-garlic paste
• 1/2 tsp Chilli powder
• 1/2 tsp Turmeric powder
• 1-1/2 tbsp Vinegar
• 1-1/2 tbsp Jaggery
• 2-3 tbsp Ghee or oil
• 2 Cups water
• Finely chopped coriander leaves
• Salt to taste
  
  For Sali:
• 6-7 Large potatoes
• Oil for deep frying

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