Sukuti is the Nepali word for dry meat. Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served as a side dish. The lumps of meat are kept hanging above fire or in the sun. After the meat dries, it can be consumed.
Here are the necessary ingredients to make Sukuti ko Tarkari: sukuti, potato, oil, salt, turmeric powder, sliced onion, chopped tomatoes, chopped green coriander, chopped fresh chillies, ginger, garlic & cumin paste, meat masala and water. Now let’s begin.
First boil water and add sukuti. Wait for few whistles. Then drain the water and cut into small bite size pieces. Now, heat pan adding oil. Once oil is hot fry fenugreek seed and add sukuti. Fry until slightly crispy the add potatoes. Stir it and leave it for while by putting its lid on.
Add salt, turmeric powder and give good mix. Add onion, tomatoes, ginger, garlic & cumin paste, meat masala and mix it well. Then add water and let it cook for while and it’s ready to be served now. But before serving you even can garnish it with chopped fresh coriander leaves and fresh chillies.