Ingredients:
12 – 14 Mutton balls
3 tsp Oil
Salt to taste
For the vegetable gravy:
2 cup Finely chopped spinach leaves
1 cup Red pumpkin peeled and cut into small pieces
1 cup White pumpkin peeled and cut into small pieces
2 tbsp Chana dal
1/2 inch piece Ginger
2 Green Chillies
1/2 tsp Haldi powder
1 tbsp Dhania powder
Salt to taste
Method:
1. Fry the mutton balls in the oil over medium heat for 2 to 3 minutes till light golden brown in colour.
2. Put off the heat and keep the meat balls in the pan.
To Prepare the vegetable gravy:
3. Wash all the vegetables. Soak the dal in water for 30 minutes.
4. Place the vegetables, dal and the spices in a pressure cooker with 3 tbsp of water and cook the mixture for 4 to 5 minutes till the vegetables are mushy and cooked.
5. Cool the pressure cooker and then mash the mixture with the back of a wooden spoon.
6. Light the pan with the meat balls.
7. Pour in the vegetable gravy and bring the mutton and gravy to a boil.
8. Lower the heat and simmer for 2 to 3 minutes covering with a lid.
9. Check for the salt. Simmer till the gravy is thick.
10. Keep the gravy thinner or thicker as desired.
11. Serve with plain rice.
