* Bong (Specific part of the calf) 1/2kg
* Onions 1/2 (cut into slices)
* Red chillies(half ground) To taste
* Ginger+Garlic paste 1Tbsp
* Garam masalah To taste
* salt To taste
* Green chillies To taste
* Ghee 1 cup
* Flour 3 Tbsp
* Jaifel Javitri (ground) 1 tsp
* Water 2 cups
* Aniseed (Sonf) 1 Tbsp
* Fresh carder for garnishing

Add salt, green chillies, red chillies, termiric powder, carder powder, onion, ginger and garlic paste, aniseed and water to beaf.
Cook on medium heat till the beaf gets tender and water evaporates.
Add ghee and stir well, cook for 3 more minutes.
Add a reasonable amount of water to form gravy.
In another bowl, take flour and add 4-5 Tbsps of water. Prepare a paste of it and add to the gravy.
Cook for 5 minutes while keep stirring till the gravy gets a bit thicker.
Add jaifer javitri powder, ginger slices and fresh carder, cover and cook on low heat for 5 minutes.
Nehari is ready to be served with Khameeri rotis.