Mix garlic, ginger, salt, pepper, turmeric powder, garam masala and coriander powder with the minced meat and make balls by pressing tightly and set aside.
For the gravy, fry finely minced onions, chopped onions, dried red chillies, cinnamon stick, chopped tomatoes pepper, cumin, turmeric, red chilli powder in 2 tbsp oil in a pressure cooker and fry well.
Cook till tomatoes soften, then add the meatballs and enough water.
Gently toss spices around the meatballs.
Close and cook for 1 whistle in the pressure cooker or till meat is cooked.
For the gravy, take a pan and fry onions in ghee, add the turmeric, coriander, red chilli, pepper powders.
Fry well and then add the tomato puree and fry well.
Add coconut milk, stirring gently and constantly.
Add the meatballs with the soup from the cooker, boil for 2-3 mins and then simmer for 3 minutes after adding salt, sugar, vinegar and tamarind to taste.
Garnish with coriander.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.