Ingredients
Minced meat - ¼ kg
Boiled potato – 1 big
Onion - 2 big
Green chillies – 3 to 4
Ginger - 3 inch
Egg - 1
Bread crumbs from 3 slices
Oil
Onion - ½
Corriander powder - 1 ½ tbsp
Chilli powder - ½ tbsp
Garam masala powder - ½ tbsp
Grated coconut - ½ cup
Pepper powder - 1 tsp
Dry red chilli - 4
Curry leaves
Thick and thin milk of one coconut
Vinegar
Salt
Preparation
Wash thoroughly and mince the meat.
Boil, skin and mash the potato.
Chop onion, ginger and green chillies.
Mix all the items together.
Add chilli and crushed pepper.
Make small balls and keep aside.
Keep a wok with oil on medium flame .
Beat an egg in a bowl.
Dip the meat balls one by one in this beaten egg;
roll in bread-crumbs and deep fry golden brown.
Take half a cup of grated coconut, half onion,
corriander, chilli and garam masala powder.
Blend it to a fine paste.
Slice half of the remaining onion, 2 green chillies,
ginger, garlic and set aside.
Extract thick and thin milk from one coconut and keep aside.
Keep a wok on low flame. Pour oil put mustard seeds,
chopped garlic, red chilli, curry leaves
and as it gets bright colour,
add sliced onion, chillies and ginger.
Sauté till it turns light brown.
Add half teaspoon each of turmeric
and chilli powder sauté for a minute.
Add the coconut paste and salt.
Sauté till oil comes out of it.
Now pour in 2 cups of thin coconut milk .
As it boils, gently place each meat ball.
Keep on low flame for five minutes.
Pour the thick coconut milk.
Still on low flame, as the steam arises add
one table spoon of natural vinegar and
sprinkle pepper powder.
Turn off the flame and serve with any Indian bread.
