Ingredients:
• Minced Mutton – 1/2 kg
• Cumin seeds – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 2 tsp
• Red Chilli powder – 2 tsp
• Salt – to taste
• Onion paste – 80 g
• Ginger Garlic paste – 25 g
• Yoghurt – 600 g
• Channa dal – 50 g
• Mint leaves – 2 tsp
• Sugar powder – 3 tsp
• Buttermilk – 500 ml
• Roasted cumin powder – 1 tsp
• Anardana powder – 1/2 tsp
• Rock Salt – 1/2 tsp
• Mustard Seed – 1/2 tsp
• Vanaspati – to fry.
Method:
- Boil the minced meat with red chilli powder, coriander powder, turmeric powder, salt, onion paste, ginger garlic paste and channa dal till tender and the liquid has dried up.
- Grind to a paste and add garam masala powder. Make even shaped roundels and smoothen with wet hands.
- Smoke vanaspati in a kadai and fry the vadas till rich brown. Transfer to buttermilk. When heavy, squeeze out the water and preserve.
- Beat the yoghurt well and add salt, rock salt, roasted cumin powder, anardana powder and sugar powder.
- Crackle mustard seeds in a little vanaspati and add to the beaten curd. Immerse the mutton vadas in the seasoned curd and leave till the vadas are juicy.
Recipe courtesy of Sify Bawarchi