As most of you are aware I always have a memory attached to all my recipes. These memories are very precious to me and each hold a special place in my heart. So when travelling by train from Bombay to Pune my aunt brought some very delicious mince😚. So here’s the recipe for the same.
Ingredients are as below:
10-12 red chillies (mix of bedki and kashmir chillies soaked in water for 2 hours)
1″ ginger ( Indian preferably)
4-5 pods of garlic (Indian preferably)
1 tsp. Cumin
1tsp. Turmeric powder/1″ fresh turmeric if available
1 tsp whole peppercorns
1″ cinnamon stick (thick piece)
4 green cardamoms
Tamrind Lime size ball soaked in water
1 tbs. Coconut vinegar
Salt to taste
1 tsp jaggery grated/sugar (Good quality jaggery)
Mince 1/2 kg. Washed and drained completely (Beef/chicken/mutton as per choice)
Oil (As per choice)
3 tbs. Coriander leaves for decoration
1 onion finely chopped
1 tomato chopped
1 potato washed, peeled and cubed into small chunks and soaked in salted water to avoid browning
1/3 cup peas shelled
Vegetable ghee (As required)
Method: In a mixer grind ingredients (1-9) with enough water to form a paste. Keep adding water to facilitate grinding the spices. Repeat the process at least thrice. Now add the soaked tamarind and grind to form a smooth paste. Grind twice. Remove into a bowl and keep aside for later use. Wash the mixer with little water and remove into a bowl and reserve.
In a non-stick vessel add oil. Add onions and saute till translucent on medium heat. Add tomato and saute well till soft and mushy. Add mince and mix well. Break any lumps with the back of the spatula. Add the potatoes and peas and saute till nearly done. Add the ground masala and mix well to coat the mince. Add salt and cover with a lid. The mince will cook in steam. In the middle keep checking to avoid burning. Add little water about 2 tbs., if dry. Now add vinegar and fry for some time. Close with the lid and let the vinegar get absorbed in the mince. Add jaggery and mix well. Close with lid and leave for flavours to mix well with the mince. When the oil is released the mince is cooked. Add coriander and stir. Switch off the gas. Enjoy with bread/chapattis or rice or as a side dish.
Notes: 1.Recipe courtesy my mum’s aunty
and her family.
2. The red colour will vary according to the age, quality and quantity of chillies used.
3. I have used mininimal oil and kept it dry. If you require more gravy you can add oil and water accordingly.