First let's cook the tapioca. Peel the tapioca and chop into small peices. Wash in lots of water.

Add double the water of the tapioca along with the tapioca, salt and turmeric into a pressure cooker and cook until one whistle. Allow the pressure to go on itself. Drain the tapioca and set aside.

Wash the beef well and keep aside to drain.

In another pressure cooker, heat the oil. Splutter the fenugreek seeds.

Saute the onion and the green chillies till the onion turns soft.

Add the ginger garlic paste and saute till the raw smell goes, around two minutes.

Add in the masalas and saute for atleast five minutes till the masalas gets cooked and the raw smell is gone.

Now add the beef, mix well so that the masala gets coated well and close the lid of the cooker. There is no need to add any water as the beef will release the water in itself.

Cook on high flame till three whistles, and leave it for 15-20 minutes on low flame. Switch off and allow the pressure to go on its own.

Open the pressure cooker and cook till the fluid in the curry is reduced to half. Do not make it too dry!

In a large saucepan, heat the oil. Splutter the mustard seeds.

Add the tempering ingredients one by one and fry till the shallots are slightly browned.

Add in the cooked tapioca and beef and give it a nice mix till the whole mixture is incorporated.

Leave it on low flame for 10 minutes with a tight lid on for the flavors to sink in. Serve warm!