Mumbai and Gujarat

Jardaloo sali boti

Name: Jardaloo sali boti
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: Parsi
Ingredients: 600 g boneless in pieces mutton (goat meat); 3 medium sliced onion; 2 medium chopped tomato; 2 tbsp ginger garlic paste; 15 dried apricots soaked dried apricot; 1 1/2 tbsp jaggery; 2 tbsp vinegar; 2 tsp kashmiri chilli powder; 1/2 tsp turmeric (ground turmeric); 1 tsp garam masala; Whole spices, cinnamon, cloves, cardamom; 3 tbsp cooking oil (vegetable oil); 2 cups salli (potato straws) salli; Salt, to taste; 1 2/3 cups water

Mutton with apricots in a sweet, sour, spicy gravy, topped with potato straws. Parsi party food.

90 minTime

28 gProtein each

mediumSpice

Apricots and salli2 chapters · 1 min read

Make it your way

Grandma's wayThe Parsi wedding version.

The original

428kcalsame

28 gproteinsame

5 gfibresame

90minutessame

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)600 g boneless, in pieces

Onion3 medium, sliced

Tomato2 medium, chopped

Ginger garlic paste2 tbsp

Dried apricot15 dried apricots, soaked

Jaggery1½ tbsp

Vinegar2 tbsp

Kashmiri chilli powder2 tsp

Turmeric (ground turmeric)½ tsp

Garam masala1 tsp

Whole spicescinnamon, cloves, cardamom

Cooking oil (vegetable oil)3 tbsp

Salli2 cups salli (potato straws)

Saltto taste

Water1⅔ cups

Method

5 steps

1Soak the apricots in warm water for 1 hour.
2Heat oil in a cooker, fry whole spices and onions until deep golden. Add ginger garlic paste, then mutton, and sear until browned.
3Add tomatoes, chilli powder, turmeric and salt and cook until soft. Add water and pressure cook 5 to 6 whistles. Let pressure release naturally.
4Add the apricots, jaggery, vinegar and garam masala and simmer 10 minutes until the gravy is thick.
5Serve topped with a generous pile of salli.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mumbai and Gujarat

Jardaloo sali boti

Mutton with apricots in a sweet, sour, spicy gravy, topped with potato straws. Parsi party food.

90 minTime

28 gProtein each

mediumSpice

Apricots and salli2 chapters · 1 min read

Make it your way

Grandma's wayThe Parsi wedding version.

The original

428kcalsame

28 gproteinsame

5 gfibresame

90minutessame

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)600 g boneless, in pieces

Onion3 medium, sliced

Tomato2 medium, chopped

Ginger garlic paste2 tbsp

Dried apricot15 dried apricots, soaked

Jaggery1½ tbsp

Vinegar2 tbsp

Kashmiri chilli powder2 tsp

Turmeric (ground turmeric)½ tsp

Garam masala1 tsp

Whole spicescinnamon, cloves, cardamom

Cooking oil (vegetable oil)3 tbsp

Salli2 cups salli (potato straws)

Saltto taste

Water1⅔ cups

Method

5 steps

1Soak the apricots in warm water for 1 hour.
2Heat oil in a cooker, fry whole spices and onions until deep golden. Add ginger garlic paste, then mutton, and sear until browned.
3Add tomatoes, chilli powder, turmeric and salt and cook until soft. Add water and pressure cook 5 to 6 whistles. Let pressure release naturally.
4Add the apricots, jaggery, vinegar and garam masala and simmer 10 minutes until the gravy is thick.
5Serve topped with a generous pile of salli.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jardaloo sali boti

Make it your way

Ingredients

Method

Jardaloo sali boti

Make it your way

Ingredients

Method

Make it a meal