500gr mince (I used chicken, can use mutton or beef)1 onion chopped3 medium tomatoes liquidised1 teaspoon jeera seeds2 green chillies slit1.5 teaspoon salt (salt to taste)½ teaspoon arad (Turmeric) (tumeric)1 teaspoon dhania (coriander)/ jeera¼ teaspoon black fine pepper1 heaped teaspoon rough chillies2 teaspoon kashmiri chilli powder 1 heaped teaspoon ginger garlic¼ teaspoon red chilli paste (depends on your spice levels, can add more)1 cup of gadra beans (bortolli/cranberry beans) boiled in salted water till softA handful of wangra (eggplant) cut in quarters3 potatoes cut in quarters & fried1 green pepper cut in cubes
Sauté the onions, chillies & jeera seeds until the onions are goldenAdd the spices to the washed mince and add to the pot. Close the pot lid to capture the flavours of the spices. Once the pot lid is hot, turn down the heat and mix the mince (you have to mix & keep breaking the mince at the beginning otherwise you will have big lumps). Let it cook.Fry the potatoes in the interim. Once the mince is halfway cooked, add the tomatoes, green peppers, egg plant (you can fry this separately in a little oil first to make it soft) & beans. Let it cook for 10mins, add the fried potatoes and let the curry cook till the water is finished. Serve with hot roti, pickles & salad. Enjoy!