Kheema with a coastal touch

Pragati

AS shares her mother’s recipe of

Coastal Kheema

, a traditional Mangalorean dish served with

Kori Rotti

Ingredients

1/2 kg mutton/chicken minces (keema), 2 onions, finely chopped, 2 green chilies slit, 1 tbsp ginger-garlic paste, 2 tomatoes finely chopped, 1 tsp red chilly powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 bay leaf, 2 cloves, 1 inch cinnamon stick, 2 cardamom, 1/2 tsp black cumin seeds (jeera), salt to taste, 3 tbsp oil, 3 tbsp coriander leaves (chopped), 3 tbsp mint leaves (chopped)

Directions Heat the oil in a pan and fry onions till they are translucent. Add slit green chillies, bay leaf, cloves, cinnamon stick, cardamom and jeera.

Stir for 30 seconds and add ginger-garlic paste till the raw smell disappears. Add turmeric and mutton/chicken mince. Fry till all the water has dried up and the mince has turned golden brown in colour.

Add tomatoes, red chilli and coriander powder, salt. Cook till the tomatoes are tender. Add a cup of water and cook till the keema is tender. Add coriander leaves and mint leaves before serving it hot.