INGREDIENTS
¾ kg mince
A- Grind
1 large onion
1 egg
1 inch ginger
10 peppercorns
1 piece cinnamon
½ bunch coriander leaves
2 green chillies
Salt, 2 dsp flour
Chop
1 medium onion
1 large tomato
2 sprigs curry leaves
Oil for frying
B- Roast
½ coconut
3 Kashmiri chillies
½ tsp jeera
1 tbsp dhania seed
1 tbsp khus-khus
½ tsp peppercorn
C- Grind with B
1 tsp haldi
½ tsp ginger
5 flakes garlic
A little tamarind
½ tsp sugar, salt
METHOD: Squeeze out water from mince and mix with A, salt and enough flour to form. Form into balls and deep fry till light brown. Fry chopped onion and curry leaves, add masala [B & C] and fry. Add tomato and 2 cups water. Put in meat balls and simmer for 10 minutes on a low flame. Add sugar and salt to taste.
¾ kg mince
A- Grind
1 large onion
1 egg
1 inch ginger
10 peppercorns
1 piece cinnamon
½ bunch coriander leaves
2 green chillies
Salt, 2 dsp flour
Chop
1 medium onion
1 large tomato
2 sprigs curry leaves
Oil for frying
B- Roast
½ coconut
3 Kashmiri chillies
½ tsp jeera
1 tbsp dhania seed
1 tbsp khus-khus
½ tsp peppercorn
C- Grind with B
1 tsp haldi
½ tsp ginger
5 flakes garlic
A little tamarind
½ tsp sugar, salt
METHOD: Squeeze out water from mince and mix with A, salt and enough flour to form. Form into balls and deep fry till light brown. Fry chopped onion and curry leaves, add masala [B & C] and fry. Add tomato and 2 cups water. Put in meat balls and simmer for 10 minutes on a low flame. Add sugar and salt to taste.
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