Ingredients
Long Buns 4
Butter 3 tbsp
National Garlic paste 1 tsp
National Salt ½ tsp
The filling:
Keema 250 g
Olive Oil 60 g ( ¼ cup)
Onions, grated 125 g (1/2 cup)
National Garlic paste 1 tsp
Tomato puree 1cup
National Salt 2 tsp or to taste
National Garam masala ½ tsp
National Chilli powder ½ tsp or to taste
Oregano, dried leaves 1 tsp ]
Basil, dried leaves 1 tsp ] or 2 tbsp chopped leaves, each
Corn, whole grained, boiled ½ cup
Preparation
Mix together the butter, National salt and National garlic paste.
Slit the Buns into two and scoop out the inside, leaving the boat shaped shell with a little edge all around.
Apply the butter mixture in a thin layer all over the inside of the scooped out bread halves right up to the end of the edges and grill under a hot grill for 2-3 minutes, till slightly crisped and toasted a light brown at the edges. Keep aside.
Heat the oil and add the onions and garlic.
When onions are a light brown, add the keema over high heat and saute till it looks opaque.
Cook over low heat till done and add the tomato puree,National salt,National garam masala,National chilli powder, oregano and basil and stir-fry till fat separates.
Mix in the corn and keep aside and fill into the ‘boats’. Garnish with the greens and serve.
