Ingredients:
• For the Koftas:
• 1/2 kg finely minced Meat
• 2 tbsp gramflour (besan)
• 1 tbsp Coconut (grated)
• 1/2 tsp Turmeric powder
• 1-1 1/2 tbsp curds
• 1 cm cube Ginger
• 1 small onion, sliced
• 1 Green chilli
• 6-8 Clove of Garlic
• 1/2 tsp chilli powder
• 1/2 tsp Garam Masala powder
• 1 tsp salt
• 1/2 cup water
• 7 eggs
• For the gravy:
• 1/2 cup curds
• 1 cup hot water
• 2 medium Tomatoes
• 1 small onion, sliced
• 2 green chilies, sliced
• 3/4 cm cube Ginger
• 2-3 Cloves of Garlic (ground together fine)
• 1 small Onion
• 1/2 tsp chilli powder
• 1/2 tsp Garam Masala powder
• 1/2 tsp Turmeric powder
• 1/2 tsp salt
• 2 tbsp oil or Ghee
• Coriander leaves for garnishing
• Garam Masala powder
• 2 Cloves
• 3-4 pepper Corn
• 2 cm Cinnamon
• 2 Cardamoms ( Roast and powder.Keep in bottle)
• 1/2 tsp Jeera
• 1/2 tsp black Jeera
Method:
- Boil 1/2 cup water and add minced meat.Add all other ingredients for kofta except besan, curds and eggs.
- Lower heat and cook for 15-20 mins.
- Add besan and cook for another minute or two. The minced meat should be quite dry.
- Grind into a paste.
- Add 1 raw egg and curds and knead well.Divide into 12 portions. shape each into a cup. Invert a cup on each end of the boiled eggs and cover up completely with the meat mixture.
- Fry each roll in hot oil until golden brown.
- Halve each egg and keep them hot in a dish while the gravy is being made.
- For the gravy:
- Heat the oil or ghee for gravy and fry the sliced onion until golden brown. Add the ground masala and sliced green chilli.
- Fry until ghee masala has a pleasant aroma. Add chilli powder, garam masala and turmeric powder.Mix well.
- Beat the curds well and add to the fried masala.
- Cook until the ghee separates and the gravy has a rich brown colour.
- Add blanched tomatoes cut into small pieces.Cook until it forms a thick sauce (about 5-7 minutes).Add salt.
- Add hot water and bring to boil.
- Pour over the koftas and serve hot garnished with chopped coriander leaves.