Ball Curry
A favourite for Sunday lunches with Bagara khana and salad
Ingredients
For the mince koftas
- Mince ¼ kg (wash and drain thoroughly, squeeze out all the water)
- Onions 1 (coarsely cut)
- Coriander ½ bunch
- Green chillies 2 cut roughly
- Spices Cloves – 3, cardamom – 2 & cinnamon – 1 stick (coarse powder)
- Turmeric powder ½ tsp
- Chick peas (putnal) 1 Tbsp (powdered–to make the mince kofta soft when cooked)
- Dhania powder 1 tsp.
- Egg 1
- Salt 1 tsp
For the Gravy
- Onions 1 (minced)
- Ginger- garlic paste 2 tsp
- Green chillies 2 (cut into 1 inch pieces)
- Coriander 1 bunch (chopped)
- Tomatoes 2 (cut into chunks)
- Fresh or powdered Coconut 2 Tbsp
- Dhania powder 2 tsp
- Turmeric ½ tsp
- Chillie powder 1 tsp
- Spices Cloves – 2, cinnamon – 1 stick, cardamom – 2
- Potatoes 2 (cut into quarters)
- Oil 3 Tbs
- Salt to taste
Instructions
FOR THE KOFTAS
1. The first step is to prepare the mince koftas. Wash the mince and drain the water out thoroughly.
2. Dry grind the chickpeas and keep aside.
3. Then in a mixie container add the onions, coriander, green chillies, spices, chickpea powder, turmeric, dhania, egg and salt and grind coarsely.
4. To this mixture add the mince and grind till smooth with salt.
5. Form koftas from this mixture by oiling the palms.
6. Keep this aside till it is ready to be cooked in the gravy.
FOR THE GRAVY
1. Heat 2 Tbsp of oil in a cooker. Add the onions and let it fry till light pink in colour.
2. Then add ginger-garlic paste and let it fry. Lower the gas a little bit to avoid burning.
3. Add the spices and coconut powder, dhania, chillie and Turmeric powder powders and let it fry for some time.
4. Then add the chopped tomatoes, coriander and salt. Once the tomatoes are pulpy, add a cup of water and let it simmer.
5. Then add the mince koftas to the gravy and let it cook for 6-7 whistles in the cooker.
6. Once it is cooked, let out the steam from the cooker and then add the potatoes and let it cook for another 2 whistles.
7. Finally, let the steam remain in the cooker for some time before removing the lid. Taste the curry to see if the salt is enough.
