water for grinding spices and preparation of coconut milk
2 cups
for tempering
coconut oil
10 ml
ghee
10 gm
curry leaves
a few sprigs
red onions
15 gm
mustard seeds
a pinch
Method
1.Mince meat with the first lot of ingredients .Add salt and form
in to 8 balls . 2. Roast red chillies and coriander.Grind together
with remaining spices . 3.Grate coconut and extract milk ,first thick
,second after grinding ,thinner.4.Heat oil and ghee.Add mustard seeds
.As seeds crackle ,add curry leaves and sliced onions .When onions
brown ,add ground spices . 5. Fry for a further 5 to 10 minutes.6.Add
second extraction of milk .Bring to boil .Add blanched tomato.7.Add
meat balls one by one to simmering liquid .8. Cook over very slow
fire for about 20 minutes.Test for seasoning and remove .
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