Corn Soya Koftas in Malwani Gravy


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Corn Soya Koftas in Malwani Gravy, the green gravy with coconut milk and the garden fresh feel of coriander, are indeed a pleasure to accost! not only a sensory delight but a healthy one too, thanks to the generous dose of soya.

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Perfect choice for the cold, rainy day, when you want to wake your sleeping senses with a spicy malwani gravy! a traditional recipe, from the heart of the maharashtra, the green gravy with coconut milk and the garden fresh feel of coriander, are indeed a pleasure to accost! not only a sensory delight but a healthy one too, thanks to the generous dose of soya. It's also made with very little oil, so you do not have to worry much about the calorie count either.

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Corn Soya Koftas in Malwani Gravy recipe - How to make Corn Soya Koftas in Malwani Gravy

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

For The Corn Soya Koftas
1/4 cup powdered soya chunks
1/2 cup crushed sweet corn kernels (makai ke dane)
2 tbsp soya flour
2 tsp ginger-green chilli paste
salt to taste
1 tsp sugar
2 tbsp finely chopped coriander (dhania)
soya oil for deep-frying

For The Malwani Gravy
2 tsp soya oil
1/2 cup roughly chopped onions
3 garlic (lehsun) cloves , crushed
2 tbsp freshly grated coconut
1/2 cup chopped coriander (dhania)
1 green chilli , roughly chopped
25 of ginger (adrak)
1/4 tsp turmeric powder (haldi)
salt to taste

Other Ingredients
2 tbsp chopped coriander (dhania) for garnishing
Method
For the corn soya koftas

  1. Combine the soya chunks powder and ¼ cup of warm water together in a bowl, mix well and keep aside for 10 minutes.
  2. Add all the remaining ingredients and mix well.
  3. Divide the mixture into 8 equal portions and shape each portion into oval koftas.
  4. Heat the soya oil in a kadhai and deep-fry the koftas till they turn golden brown in colour. Drain on absorbent paper and keep aside.

For the malwani gravy

  1. Heat the soya oil in a pan, add the onions and garlic and sauté till they are golden brown.
  2. Add the coconut and sauté while stirring continuously for about 2 minutes or till the coconut turns golden brown.
  3. Add the coriander, green chillies, ginger, turmeric powder and blend in a mixer to a smooth paste. Keep aside.
  4. Heat the same kadhai on a medium flame, add the prepared paste, salt and 1 cup of water and simmer for 8 to 10 minutes. Keep aside.

How to proceed

  1. Add the koftas to the gravy and simmer for a few minutes.
  2. Serve hot garnished with coriander.
Accompaniments

Cooked Long Grained Rice 
Rice, Cooked Rice 
Sprouts Tava Rice 
Stewed Rice 
Suva Rice 

Nutrient values (Abbrv) per serving
Energy133 cal
Protein8.1 g
Carbohydrates13.4 g
Fiber4.8 g
Fat5.7 g
Cholesterol0 mg
Sodium7.4 mg

RECIPE SOURCE : Soya Rotis and SubzisBuy this cookbook

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Reviews

Corn Soya Koftas in Malwani Gravy
5
 on 30 Mar 17 07:50 AM


Just, made this and I love it! Will be making it again and trying more of your amazing recipes. Thank you!
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Tarla Dalal    Thank you so much for your kind words Amy. Do keep trying more and more recipes and share your feedback. Happy Cooking!!!
Reply
30 Mar 17 09:17 AM