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Gundy Barringhi
Ingredients for soup
2 tablespoons oil
1 large onion
1 celery stalk
2 lemons awards
4 prunes and pitted
3 carrots
1 medium zucchini
1 medium potatoes
1 teaspoon flat turmeric
Half a teaspoon of black pepper
Teaspoon cumin
A flat teaspoon of salt
5 cups of boiling water
Ingredients for Gondi
600 grams of ground beef
1 cup of basmati rice
1 large onion
A generous handful of parsley
A generous handful of coriander
A flat teaspoon like cumin
Half a teaspoon of black pepper
Half a teaspoon of turmeric
A handful of coriander for decoration
Instructions
Make the soup - Cut into large onion cubes, 3 carrots, 1 zucchini, 1 potato and set aside. Slice celery stalk into half rings and set aside. Finely chop a handful of coriander and set aside. In a wide saucepan over medium flame, heat 2 tablespoons oil. When the oil is hot add cubes of one onion and fry until the onion becomes transparent. Add 2 lemons prizes, 4 dried plums, cubes of three carrots, medium squash cubes, medium potato cubes, stir and steam for about five minutes. Stir occasionally. Add a flat teaspoon of turmeric, half a teaspoon of black pepper, a cumin teaspoon, a flat teaspoon of salt, mix well, add 5 cups of boiling water, bring to a boil, lower the flame, close the lid and cook for 20 minutes. The stove prepares the gondi. Select and rinse well with a glass of basmati rice and drain from the liquid. Put 600 grams of ground beef in the bowl, put the rice cup and set aside. Add a teaspoon of salt, half a teaspoon of black pepper, half a teaspoon of turmeric, a flat teaspoon of cumin and mix well. Make balls and place in a saucepan. Shake the pot slightly (don't mix !! the patties will fall apart), close the lid and cook for half an hour. After half an hour, sprinkle a handful of chopped coriander, close the lid and turn off a flame.
