In this Parsi dish, tangy tomato achaar and cinnamon give this silky-smooth gravy mild heat and sweet warmth. Traditionally made with ground beef, pork is used here instead for a juicy, tender patty. Add the cutlets to the oil straight from their dip in the eggs to create a lacy "tutu" of crispy egg around each cutlet.

Havovi Medora
Sabrina Medora


Credit: Eva Kolenko

Recipe Summary

40 mins
2 hrs 40 mins
4 to 6


Tomato Gravy


Make the tomato gravy
  • Combine diced tomatoes, tomato achaar, ketchup, and cinnamon in a small saucepan. Cook over medium, stirring often, until liquid has thickened to the texture of tomato sauce, 10 to 15 minutes. Transfer mixture to a blender. Secure lid on blender; remove center piece to allow steam to escape. Place a kitchen towel over opening. Process until smooth and slightly thinner than ketchup, about 1 minute. Set aside.

Make the cutlets
  • Stir together ground pork, onion, ketchup, green chutney, cumin, coriander, and salt in a large bowl until well blended. Cover and let marinate at room temperature 2 hours.

  • Divide pork mixture into 8 balls (about 3 ounces each); shape into 1/2-inch-thick, 3-inch-wide patties or roll into meatballs. Place panko and beaten eggs in separate shallow bowls.

  • Transfer salad to a large platter. Top with avocado slices, and drizzle with olive oil. Garnish with dill, and serve with lemon wedges.

Make Ahead

Meat can be marinated and refrigerated up to 24 hours in advance; add onions during final 2 hours of marinating. Let come to room temperature before cooking.


Tomato achaar can be purchased at