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Mixed Vegetable Kofta Curry


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A rich white gravy enriched with gram flour.

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients


For the koftas
4 tbsp finely chopped aubergine
1 onion, chopped
1/3 cup grated cabbage
2 green chillies, finely chopped
4 tbsp besan (Bengal gram flour)
2 pinches soda bi-carb
salt to taste
oil for deep-frying

To be ground into a paste
2 tbsp poppy seeds (khus-khus)
2 tbsp broken cashewnuts (kaju)
6 to 8 cloves (laung / lavang)
25 mm. (1") piece of ginger (adrak)
4 green chillies
2 large tomatoes
1 tbsp grated coconut

To be ground into a dry masala
2 small sticks cinnamon (dalchini)
3 cloves (laung / lavang)
2 cardamoms (elaichi)

Other ingredients
2 tbsp ghee
2 tbsp besan (Bengal gram flour)
1/2 tsp chilli powder
1/3 cup tamarind (imli) water
salt to taste
2 tbsp fresh cream

Method
For the koftas
  1. Mix all the ingredients for the koftas ( except the oil ) with a little water and make a batter.
  2. Heat the oil and when hot, drop teaspoonfuls of the batter and cook for about 3 minutes until golden brown.
  3. Remove with a slotted spoon.
  4. Repeat with the remaining batter.

How to proceed
  1. Heat the ghee and fry the paste for 2 minutes.
  2. Add the gram flour and chilli powder and fry again for 1 minute. Then add the tamarind water, dry masala mixture and salt and boil for 5 minutes.
  3. Just before serving, add the koftas and the cream and bring to a boil.
  4. Serve hot.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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