1 kg oxtail cut into medium pieces
3 onions chopped
3 big tomatoes pureed
1 teaspoon cumin powder
1 teaspoon turmeric powder
2 teaspoons mild chillie powder
1 teaspoon pepper powder
1 teaspoon mustard powder
2 teaspoons garlic paste
1 cup vinegar
3 tablespoons oil
Salt to taste
Pressure cook or slow cook the tail pieces till tender with sufficient water and a pinch of turmeric and salt. I
Heat the oil in a suitable pan and fry the onions till golden brown.
Add the garlic paste and sauté for some time.
Add the chillie powder, cumin powder, turmeric powder, mustard powder, pepper powder and fry well with the vinegar.
Add the tomato puree and continue frying till the oil separates from the mixture.
Add the parboiled ox tail and the remaining soup and cook on low heat till the oxtail is soft and the gravy thickens.
Serve hot with rice or bread or even hoppers.