This was a great favourite of ours while growing up and my Mum used to make it pretty often. We ate a lot of mince and had it in so many forms- cutlets, Pulav, in uppuma, with chappathis, in sandwiches, with idlis and dosais too. It brings back fond memories of carefree days when all that mattered was a full stomach.
250gms mince, wash and drain; 100gms peas, washed; 2 medium onions chopped; 1 tsp jeera seeds ( cumin); 1/2 tsp chilli powder; 3 pinch mustard seeds; 8 pepper corns; 1/2 inch piece ginger; 4 large cloves garlic; 2 tomatoes chopped; 1 tbsp vinegar; a few coriander leaves; 1 tbsp olive oil; salt to taste.
Blend all ingredients except the onions and coriander leaves. This is the masala. Keep aside till required.
Heat the oil in a large nonstick pan and stir fry the coriander leaves and onions on a medium flame until golden brown. Add the masala and cook till thick. Stir in the mince and peas and salt to tasteand cover and cook on simmer for 10 minutes. If more gravy is required, add a little water. Serve hot with Kichdi or bread or chappathis.