Pork kofta curry (26 koftas)

Ingredients	Quantity
Shoulder of pork	1 kg
Onions	100gms (1)
Green chillies	4
Ginger	1 ½” piece
Split Bengal gram	100gms
Egg	1
Coriander leaves	to flavour
Salt	to taste
Fat	50gms
Curry:
Chilli powder	1 tsp
Coriander powder	1 tsp
Turmeric	¼ tsp
Garlic	4 flakes
Onion	¼ (25gms)
Coconut	½
Poppy seeds	50gms
Onion	1 (sliced)
Tomatoes	150gms (2 medium)
Oil	1tbsp

Boil pork and the gram separately. Mince. Add finely chopped onion, ginger, green chillies, coriander leaves, salt and eggs. Shape into small balls, size of a lime. Deep fry and set aside. Grind to a fine paste all curry ingredients up to coconut. Grind coconut and poppy seeds separately. Heat 1 tbsp oil. Add fat left over in the pan in which pork was boiled. Heat till it stops spluttering. Add sliced onion and fry till golden brown. Add ground spices: fry well over slow fire. Add chopped tomatoes. Cook for another 10 minutes adding more water as desired. Add poppy seeds mixed in 1 cup water. Simmer for 5 minutes. Add ground coconut mixed in another cup of water. Bring to boil. Add salt. Check for seasoning. Add fried koftas. Boil for two minutes. Add chopped coriander leaves and remove.