Green Undercut Chops

1. Mix the vinegar and salt into the meat.

2. Grind the cilantro, curry leaves, cumin, pepper, ginger, garlic and chillies into a coarse paste Mix this into the meat and marinate for an hour Form the meat into bite sized balls.

3. Beat the eggs and keep the breadcrumbs handy in a flat dish.

4. Dip the balls into the egg batter and coat with breadcrumbs.

5. Shallow fry in batches till golden brown.

6. Serve hot.

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Nutrient	Quantity
Total fats	16.4674 g
Protein	109.3264 g
Carbohydrates	9.2355 g
Energy	618.1262 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2452 g
Water	549.1744 g
Aspartic acid	0.0062 g
Calcium, Ca	197.8998 mg
Lutein + zeaxanthin	1740.7033 g
Fiber, total dietary	5.8805 g
Carotene, beta	7876.0913 g
Niacin	32.7337 mg
Vitamin A, RAE	675.7907 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	0.0013 g
Riboflavin	0.894 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.068 g
Fatty acids, total saturated 20:1	0.0237 g
Glutamic acid	0.0049 g
Stigmasterol	6 mg
Sodium, Na	396.0092 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3366 g
Total lipid (fat)	16.4674 g
Manganese, Mn	1.0439 mg
Fructose	0.0894 g
Proline	0.0012 g
Fatty acids, total saturated 16:0	2.9736 g
Fatty acids, total saturated 8:0	0.0014 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1859 g
Choline, total	323.0235 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	2.0669 g
Serine	0.0014 g
Fatty acids, total saturated 10:0	0.0078 g
Fatty acids, total saturated 18:0	1.7293 g
Fatty acids, total saturated 20:4 undifferentiated	0.0289 g
Vitamin B-6	3.2662 mg
Selenium, Se	97.6851 g
Ash	10.9245 g
Vitamin D	0.1787 IU
Fatty acids, total saturated 18:1 undifferentiated	5.6035 g
Pantothenic acid	4.2197 mg
Phenylalanine	0.0014 g
Beta-sitosterol	4 mg
Copper, Cu	0.7861 mg
Betaine	34.4534 mg
Thiamin	0.3837 mg
Retinol	0.4467 g
Methionine	0.0004 g
Iron, Fe	13.4135 mg
Carbohydrate, by difference	9.2355 g
Phosphorus, P	1072.1131 mg
Folate, total	183.6522 g
Fatty acids, total saturated 4:0	0.0057 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Alanine	0.0009 g
Cholesterol	251.5226 mg
Valine	0.0022 g
Fatty acids, total saturated 18:2 undifferentiated	1.8071 g
Glycine	0.0013 g
Carotene, alpha	72.0447 g
Glucose (dextrose)	0.0298 g
Fatty acids, total saturated 14:0	0.2931 g
Zinc, Zn	17.4963 mg
Isoleucine	0.0015 g
Fatty acids, total saturated 12:0	0.01 g
Fatty acids, total polyunsaturated	2.1158 g
Fatty acids, total saturated 14:1	0.0544 g
Leucine	0.0022 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Vitamin A, IU	13524.3673 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	183.6522 g
Tryptophan	0.0004 g
Vitamin C, total ascorbic acid	54.3385 mg
Phytosterols	11.878 mg
Fatty acids, total polyunsaturated 18:1 c	3.7128 g
Fatty acids, total saturated 20:0	0.0136 g
Fatty acids, total saturated 6:0	0.0021 g
Tyrosine	0.0006 g
Vitamin B-12	5.7627 g
Vitamin K (phylloquinone)	629.7887 g
Fatty acids, total saturated	5.2149 g
Histidine	0.0009 g
Fatty acids, total monounsaturated	6.023 g
Threonine	0.0011 g
Folate, food	183.6522 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Vitamin D (D2 + D3)	0.0045 g
Cryptoxanthin, beta	404.0447 g
Vitamin E (alpha-tocopherol)	6.2639 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0004 g
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	166.8222 mg
Lysine	0.0017 g
Potassium, K	2672.0168 mg
Cystine	0.0002 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Ginger	1.5 1/2	2.4	0.5331	0.0225
Oil	0	0	0	0
Egg	2	0	0	0
Vinegar	2 tablespoons	6.258	0.2771	0
Green Chilies	5	0	0	0
Cumin Seed	1 teaspoon	7.875	0.929	0.4677
breadcrumb	0	0	0	0
peppercorn	1 teaspoon	25.192	0.1563	2.7425
beef	1	530.4012	0	12.1947
coriander leaf	200	46	7.34	1.04
curry leaf	2 sprigs	0	0	0
garlic flake	5	0	0	0