Beerakaya Keema curry(Ridge guard with Keema)

Ingredients:

3/4 kg minced meat (kheema), washed and drained

Ridge guard/Beerakaya -1 lb-chopped in to medium pieces

1  onions, finely chopped

1 tbsp ginger garlic paste

few curry leaves

4-5 green chillis, slit

½ tsp turmeric pwd

salt to taste

2 1/2 tbsps oil

coriander leaves for garnish

Dry roast for 3-4 mts and make a pwd:

1/2 tbsp coriander seeds 

1/2 tsp cumin seeds

1/2 tsp poppy seeds

1 elaichi, 2 cloves, 1/2″ cinnamon stick

Preperation Method:

Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.

Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.

Add the ground masala pwd,chilli powder and salt and combine well. Add the chopped Ridge guard pieces and cook for 1 mt  on medium .

 Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid,add  coriander leaves. Again cook on low  for 8-10 mts or till you get the desired gravy consistency.

Garnish with fresh coriander leaves and serve hot with rotis or white rice.