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:

1. For dry mutti:
2. Clean the kheema, drain it well.
3. Add turmeric powder, ginger garlic paste, chilli powder, salt, dhaniya powder, Garam masala, putana powder and some oil.
4. Mix well.
5. Then grind it in a mixie.
6. Apply oil on your palms and make this dough in to small balls.
7. Deep fry in a kadai at medium flame until it brown.
8. For Gravy:
9. Take a pan, heat the oil then add garam masala, onions.
10. When onions are brown, add turmeric powder, ginger- garlic paste.
11. Fry it for 1 minute and then add tomatoes.
12. After cooking tomatoes, add red chilli powder, salt, dry coconut powder, pea nut powder, putana powder.
13. Fry it for 2 minutes, then add some water to make a gravy.
14. Allow it to cook for 5 minutes.
15. Finally add dhaniya powder, fried mutties and coriander leaves
16. Serve hot with rice or chapatti.

Recipe courtesy of Sreelakshmi Brahmarouthu