Vegetable kofta curry
by Anupama Murali
Added to 5 cookbooks
This recipe has been viewed 22958 times
Can do variations in combination of vegetables.
potato - 1
carrot - 1
beetroot - 1/3
muli/radish - 1/2
turnip - 1/2
bottle gourd - 1 lengthy slice
onions - 2 medium size ground into paste
tomatoes - 2 pureed
ginger garlic paste - 1 tsp
dhaniya powder - 1 1/2 tsp
red chilly powder - 1 1/2 tsp
besan 1 tblsp
cinnamon - 1 inch stick
cloves - 4
cardamon - 1
bay leaf - 1 small
saunf - 1 tsp
black jeera - 1 tsp
salt to taste
oil for frying
- 1. grate all the vegetables.
- 2. add little salt and keep aside for 10 mins.
- 3. squeeze out the water from the grated vegetables and keep the water aside.
- 4. to the grated vegies add 1/2 tsp dhaniya powder, 1/2 tsp red chilly powder, besan, salt and mix well.
- 5. in a kadai, heat oil for deep frying.
- 6. make small balls of the mixture and deep fry them till golden brown.
- 7. in a sauce pan, heat little oil.
- Add cinnamon, cloves, cardamom, bay leaf,saunf, jeera and let it crackle.
- 8. add onion paste a saute till the raw smell disappears.
- 9. add ginger garlic paste and fry for 2 mins.
- 10. add pureed tomato and cook till the oil seperates.
- 11. add the water squeezed out of grated vegetables and cook for few mins.
- 11. add red chilly powder, salt, dhaniya powder, and cook for 2 mins.
- 12. add the fried koftas and simmer it for 5 mins.
- Take of the heat, garnish with coriander leaves and serve hot with, pulav, ghee rice, roti, parata....
This recipe was contributed by Anupama Murali on 20 May 2005
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