Aimai No Leelo Has
|Minced meat||300 Gram|
|Ginger garlic paste||1⁄2 Teaspoon|
|Coriander||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Cinnamon powder||1⁄2 Teaspoon|
|Coriander||2 Cup (32 tbs)|
|Gram flour||3 Tablespoon|
|Poppy seeds||1 Tablespoon|
|Sesame seeds||1 Tablespoon|
|Coriander seeds||1 Tablespoon|
|Sesame oil||1 Cup (16 tbs)|
1. Grind finely all the spices, onion, green coriander and chillies on a mortar till a smooth paste is acquired.
2. Heat 1/2 cup til oil. Add the curry leaves and stir briskly. Add the green coconut masala. Lower heat and keep stirring. Add salt and the desired amount of water and allow to simmer.
3. Whilst the curry is simmering take a thali and place the mince on it. Add salt, powdered masala, ground ginger-garlic, chopped onion, chillies, mint and
coriander. Mix well and form a smooth, ball.
4. Whisk the eggs. Make a hole in the centre of the mince ball and slowly mix into the mince until all the egg is' absorbed.
5. Divide the mixture into 8 parts. Wet your hands and make a flat circle of each portion of mince in the palm of your left hand. Place a halved, boiled egg onto the mixture and enfold it in the mince. Shape to look like an egg.
6. When all the koftas have been made, increase the heat of the stove on which the curry is simmering and drop the koftas one by one into the boiling gravy. Allow to boil for 7-12 minutes. Shake the vessel back and forth. When cooked, remove the vessel from the stove, add the sour lime juice and serve with boiled white rice and pappadums.