Cut beef into small cubes, and marinate with ginger, garlic, chili powder, yoghurt and salt for 3-4 hours.

Heat oil, adds the meat, and cook over low heat until beef is tender.

Grind whole coriander seeds and saunf together coarsely. Mix in salt.

Slit green chilies lengthwise from one side. Take out seeds and stuff with the grounded whole coriander seeds and fennel seeds.

When meat gets tender, add ¾ cup tomato paste, add the stuffed chilies, and leave it on dum till the chilies are tender.

Serve hot.