Peel and finely chop the onions and tomatoes.

Dry roast cumin, coriander, ¼ tsp of fenugreek, black pepper and fennel seeds, wait until the raw smell goes off. Keep it aside.

Clean and cut the duck meat into medium size.

Grind the dry roasted ingredients together to a coarse paste by adding little water.

Marinate the duck meat with the grounded masala, along with salt and turmeric powder for 20 mins.

Heat oil in a pressure cooker, add the mustard, fenugreek seeds and curry leaves. Wait until they crackle.

Add the onions and cook until they turn golden brown.

Add in the tomatoes and cook until they are mushy.

Add in the ginger-garlic paste and cook until the raw smell goes off.

Add in the marinated duck meat, cook for few mins until they turn brown in color.

Check for salt and pour in a cup of water, pressure cook for 5 whistles.

Once the pressure released open the lid, and cook in medium flame until the gravy becomes dry.

Garnish with coriander leaves. Serve hot with steamed rice or as a side dish for briyani.

Note: Duck meat consumes time for cooking compared to chicken.