Ingredients:
• For Dry Muttis:
• 1/2 kg – keema
• 1 tsp – Turmeric powder
• 1 tbsp – chilli powder
• 1/2 tbsp – salt
• 2 tsp – Ginger Garlic paste
• 1/ 4 tsp – Garam Masala
• 125 g – putana powder
• 1 tsp – dhaniya powder
• oil for frying
• For Gravy:
• 50 g – Coconut powder
• 50 g – Peanut powder
• 50 g – putana powder
• 4 – tomatoes, big (chopped)
• 2 – onions, big (chopped)
• 1 tbsp – oil
• 1/4 tsp – Garam Masala
• Coriander leaves
• 2 tsp – Ginger Garlic paste
• 1/2 tsp – Turmeric powder
• 1 tbsp – chilli powder
• 1/2 tbsp – salt
• 1/2 tbsp – dhaniya powder
Method:
- For dry mutti:
- Clean the kheema, drain it well.
- Add turmeric powder, ginger garlic paste, chilli powder, salt, dhaniya powder, Garam masala, putana powder and some oil.
- Mix well.
- Then grind it in a mixie.
- Apply oil on your palms and make this dough in to small balls.
- Deep fry in a kadai at medium flame until it brown.
- For Gravy:
- Take a pan, heat the oil then add garam masala, onions.
- When onions are brown, add turmeric powder, ginger- garlic paste.
- Fry it for 1 minute and then add tomatoes.
- After cooking tomatoes, add red chilli powder, salt, dry coconut powder, pea nut powder, putana powder.
- Fry it for 2 minutes, then add some water to make a gravy.
- Allow it to cook for 5 minutes.
- Finally add dhaniya powder, fried mutties and coriander leaves
- Serve hot with rice or chapatti.
Recipe courtesy of Sreelakshmi Brahmarouthu