Brinjal and Cabbage Kofta Curry


by
Brinjal and Cabbage Kofta Curry, the kofta uses a rare combination of vegetables like eggplant and cabbage; while the gravy uses an even more extraordinary combination of tamarind water and gram flour spiced with a dry masala.

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The gravy and the koftas are unique in this recipe. The kofta, for its part, uses a rare combination of vegetables like eggplant and cabbage; while the gravy uses an even more extraordinary combination of tamarind water and gram flour spiced with a dry masala. As a finishing touch the arrangement is laced with cream, and you have a wondrous dish on the table!

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Brinjal and Cabbage Kofta Curry recipe - How to make Brinjal and Cabbage Kofta Curry

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4 serving )
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Ingredients

For The Koftas
1/2 cup finely chopped brinjal (baingan / eggplant)
1/2 cup finely chopped onions
1/2 cup finely grated cabbage
1 tbsp finely chopped green chillies
4 tbsp besan (bengal gram flour)
1/4 tsp soda bi-carb
salt to taste
oil for deep-frying

To Be Ground Into A Smooth Paste (using Little Water)
1 cup roughly chopped tomatoes
2 tbsp poppy seeds (khus-khus)
2 tbsp broken cashewnuts (kaju)
6 cloves (laung / lavang)
25 mm (1") piece ginger (adrak)
4 green chillies , roughly chopped
1 tbsp grated coconut

To Be Ground Into A Dry Masala
25 mm (1") piece cinnamon (dalchini)
3 cloves (laung / lavang)
2 cardamoms

Other Ingredients
2 tbsp ghee
2 tbsp besan (bengal gram flour)
1/2 tsp chilli powder
5 tbsp tamarind (imli) water
salt to taste
a pinch of sugar
2 tbsp fresh cream
Method
For the koftas

    For the koftas
  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into 8 equal portions and roll each portion into a small round ball.
  3. Heat the oil in a kadhai and deep-fry the koftas, a few at a time, till they turn golden brown in colour from all the sides.
  4. Drain on an absorbent paper and keep aside.

How to proceed

    How to proceed
  1. Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 2 minutes.
  2. Add the besan and chilli powder and sauté on a medium flame for another minute.
  3. Add the tamarind water, dry masala, salt, sugar, cream and 1 cup of water, mix well and bring to boil.
  4. Simmer for 4 to 5 minutes, while stirring occasionally.
  5. Just before serving, re-heat the gravy, add the koftas and cream, mix gently and cook on a slow flame for 1 to 2 minutes.
  6. Serve hot.
Accompaniments

Dhaniye Aur Makai ki Roti 
Gajar da Achaar 
Makhani Roti 

Nutrient values per serving
Energy221 cal
Protein5.4 g
Carbohydrates15.4 g
Fiber4.9 g
Fat15.4 g
Cholesterol0 mg
Vitamin A311.1 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B30.9 mg
Vitamin C27.2 mg
Folic Acid44.6 mcg
Calcium49.8 mg
Iron1.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium20.5 mg
Potassium231.9 mg
Zinc0.7 mg

RECIPE SOURCE : Rotis & SubzisBuy this cookbook

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Reviews

Brinjal and Cabbage Kofta Curry
5
 on 16 Sep 16 04:22 PM


Bhadiya and Nirali recipe de hai Tarla Ji ne hume
Brinjal and Cabbage Kofta Curry
5
 on 07 May 14 08:57 AM


no one cud believe dat d koftas were made of brinjal.. yummy recipe...