Cut the meat into small pieces and cook with 1 dsp of
vinegar enough salt and water. When there is very little gravy left, add
the chilly powder and cook till dry. Beat the pieces and shred them into
thread like pieces.
Fry the coconut to a golden brown colour and grind it
with the spices, the bengal gram and the poppy seeds. Mix the minced ginger,
curry leaves, onion, chillies, the ground things, turmeric egg, lime juice
and enough salt with the shredded meat and knead well and make balls the
size of limes.
Heat the oil when ready to serve and fry the balls evenly
on all sides.