A summer special this dish is called Chochle. I had first heard of it from my mother in law.
It can be cooked in exactly the same way with kakronda / karonda or raw mango slices.
1/2 kg qeema mutton/chicken ( this recipe has been made with chicken qeema)
2 tbsp ginger garlic paste
1 onion sliced for frying
1 onion ground to paste
1 cup diced tomatoes
1 tap haldi powder
1 tbsp dhania powder
1/4 tsp garam masala
Salt to taste
3 tbsp oil
1cup kakronda – sliced in half and seed removed.
1/4 cup full kakronda for garnish
1/2 cup mint leaves
Chopped Green chillies as per taste ( on the generous side)
2 whole green chillies for garnish
- Fry onions golden brown
- Add all ground masala. Saute for few minutes adding dashes of water to prevent burning
- Add tomatoes
- Saute till oil leaves the sides and a roasted smell emanates
- Add qeema
Stir to prevent lumps. If using mutton add water and cook for extra time.
Once the qeema is well cooked & oil has left the sides add the kakronda, half mint leaves and green chillies and cook on Sim.
Garnish and serve with chapati or parathas