Cutlets In Gravy
|Mince||1⁄2 Kilogram, well ground|
|Bread slices||2 , soaked in 1/2 cup milk|
|Milk||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, finely chopped|
|Green chillies||4 , finely chopped|
|Garlic flakes||6 , finely chopped|
|Garam masala||1 Teaspoon|
|Water||3 Cup (48 tbs)|
|Whole cumin seed||1 Teaspoon (jeera)|
|Garlic ginger paste||1 Teaspoon|
|Eggs||2 , beaten|
|Breadcrumbs||1 Cup (16 tbs) (adjust quantity as needed)|
|Ghee||1 Cup (16 tbs) (for deep frying)|
|Worcester sauce||1 Tablespoon|
|Kopra||1 , ground (1 inch piece)|
|Green chillies||2 , slit|
|Ghee||2 Tablespoon (for frying)|
To make cutlets, mix mince, chopped ingredients, seasoning and soaked bread and leave aside for at least 1 hour.
Form into flat cutlets.
Dip in beaten egg.
Coat with breadcrumbs and fry in heated ghee till brown.
To make gravy, chop tomatoes and put to boil with water, onions, garam masala and red chillies- Strain tomato stock.
Cook and thicken with maida paste.
Heat ghee and fry the other ingredients well.
Stir in tomato gravy, salt, sugar and Worcester sauce.
Place cutlets in gravy and sprinkle with chopped coriander leaves.
Serve with thick slices of bread.