Beef Pickle

To Pressure Cook:

Beef: 2 kg

Chilly Powder: 2 tbsp

Turmeric Powder: 1/2 tsp

Salt: as required

Pressure cook on high till the first whistle.
 No need to add water, but if you are unsure, just add 1/2 cup of water. I don't add water at all
After the first whistle, lower the heat and let it get cooked for 20 minutes.
Drain well

Heat a cup of gingelly oil in a kadai.

Fry the cooked beef in it

Keep aside

For the Pickle:

Ginger: 2 inch sliced thin

Garlic; a handful juliennes

Curry leaves: a few sprigs

Kashmiri Chilly Powder: 2.5 tbsp or according to your tolerance level

Salt: as required

Turmeric Powder: 1/4 tsp

Vinegar: 1 cup

Heat a tbsp oil and saute the garlic, ginger, curry leaves.

Add the chilly powder and turmeric powder and saute for a few seconds

Now add the fried beef to it and mix everything properly.

You can add the remaining oil from frying the beef.

Add the vinegar too and take off fire.

Do a taste test and adjust the salt.

Once cool, store in airtight containers and keep in fridge.