Making koftas= in an empry bowl,add 1/2 kg boneless mutton,2 teaspoon red chili powder,1/2 teaspoon turmeric powder,one tabelspoon ginger garlic paste,1/2 bunch mint leaves,1/2 bunch coriander chopped, 1/2 teaspoon garam masala powder,2 tabelspoon grinded powder of roasted bengal gram,grind it into a fine paste. add 1 egg,using water, mould them into medium sized round balls or koftas.
in a frying pan,add oil for frying.when it is hot lower these mutton balls or koftas into the oil.fry till they turn brown.take out and keep them aside.
Making gravy= in an another pan, roast 1 cups of sliced dry coconut,grind in into a fine powder,add 5 to 6 tabelspoons of oil,add 2 medium sized onions chopped.stir till they turn light brown. let it cool and grind these onions into a fine paste.
add 3 tabelsspoon of oil you can use the left over oil which we used for sauting the 1 onions add to the remaining oil.add one teblespoon ginger garlic paste,stir well add 1/2 teaspoon turmeric powder,2 teaspoon red chilli powder,grinded paste of sauted onions,stir for a minute, add grinded powder of roasted coconut, stir well and add 1 teaspoon slat, 3 teble spoon card,stir well for 10 minutes and add 3/4 cups weter,1/2 garam masala powder,1/2 bunch mint leaves,1/2 coriander leaves, 4 green chiilis,add the fried koftas and close the lid.
Simmer for 10 to 15 minutes
ready hyderabadi kofta curry