Ingredients;

Half kg of minced meat (keema)
One onion
One medium tomato
Ginger powder half teaspoon
Chilly powder 2teaspoons
Curd-one serving spoon
Asafetida one pinch
Salt two teaspoons
Oil 3 serving spoons
Garam masala 1teaspoon



Method;

Mix curd, salt, half spoon of chilly powder, and one spoon of oil in keema and make balls or sausages shape. Keep aside. Make a paste of onion and tomato. Heat oil put the Asafetida and sauté the paste on low flame, when it’s done put chilly powder, and half spoon of ginger powder and a little water (around one serving spoon). Stir constantly and then put water around one and a half-cup. Now put all the balls in water and boil it on full flame. Let some water dry and oil come to the surface. It will take around 20 minutes. Put one spoon of garam masala and serve hot with roti or rice.
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