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Narghisi kofta curry
Ingredients
Mutton (minced) - 250 gms
Cardamom powder - 2 pinch
Cashewnuts - 15 gms
Cooking oil - 40 ml
Coriander powder - 5 gms
Greens (chopped) - 4 sprigs
Ginger garlic paste - 20 gms
Boiled egg - 2
Javithri powder - a pinch
Oil - to deep fry
Onions (chopped) - 60 gms
Poppy seeds - 20 gms
Red chilli powder - 5 gms
Roasted Bengal gram powder - 20 gms
Salt - to taste
Hung curd - 60 gms
Method
1. Mix salt, garam dhalpowder, poppy seed paste, half the red chilli powder and quarter of ginger paste with minced mutton.
2. Split the egg into two, cover with meat mixture and roll it into even shaped balls. Refrigerate and deep fry.
3. Brown half the onions in the cooked oil
4. Grind together half the onions, cashewnuts, poppy seed paste and browned onions.
5. Heat oil, add ginger garlic paste and sauté. Add coriander powder, red chilli powder and curd.
6. Add the ground paste and cook for 10 minutes.
7. Add water and simmer for 15 minutes adding cardamom and javithri powders. Cut the fried egg lengthwise into two and pour the gravy over.
(The writer is HoD, Catering Science and Hotel Management, VLB Janakiammal College of Arts and Science, Kovaipudur.
AJEET KUMAR LAL MOHAN
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