Ingredients:

• For the balls:
• 1 kg – fine minced beef, washed, drained
• 3 – big Onions
• 5-6 – Potatoes
• 4 – Green chillies
• 1 bundle – Coriander leaves
• 1/2 bundle – Mint leaves
• For the mince:
• 1 tsp – chilli powder
• 2 tsp – coriander powder
• 1 tsp – pepper powder
• 1 tsp – Jeera powder
• 1 tsp – Turmeric powder
• 1 tsp – Garam Masala powder
• 1 tbsp – ginger- Garlic paste
• Salt – to taste
• For the gravy:
• 1/4 cup – Oil
• Whole spices: 6 – cloves, 2 pieces – cinnamon. 6 -cardamoms
• Salt to taste
• 3 – onions, finely minced
• 4 – green chillies, finely minced
• 2 sprigs – Curry leaves
• 3 – big tomatoes, finely minced
• 1.5 tbsp – ginger-garlic paste
• 1 tsp – Jeera powder
• 1 tsp – Turmeric powder
• 1 tsp – Garam Masala
• 1 tsp – sombu powder
• Lime juice – 2-3 tbsp
• 1/2 – coconut, ground
• 1 cup – thick Coconut Milk
• For garnish: 3-4 tbsps – chopped coriander leaves.

Method:

1. For the balls:
2. To the minced meat, add the onions, chillies, coriander and mint leaves. Mix well
3. Then add all the items listed under ‘mince’. Mix well again.
4. Make balls of desired size and keep aside.
5. Boil the potatoes, peel and quarter each potato, and keep aside.
6. For the gravy:
7. Heat oil and add the whole spices.
8. When they pop, add the minced onions, green chillies, curry leaves and fry till onions are brown.
9. Now lower flame and add the ginger-garlic paste. Fry till oil separates.
10. Now add the all the powders (except garam masala and sombu) and saute on low heat, sprinkling a little water now and again to avoid burning.
11. Then add the chopped tomatoes and fry till they are mushy.
12. Add garam masala and sombu powder, salt to taste & the ground coconut paste. Mix well.
13. Turn up the flame and let it boil for 3 – 5 mins.
14. Now lower flame again and gently add the balls and potatoes.
15. Cover vessel and cook for another 5-8 mins.
16. Add coconut milk and shake the vessel.
17. Bring it to a boil, remove from heat and add lime juice.
18. Garnish with chopped coriander leaves and serve with rice.

Recipe courtesy of Pearl Subramanian