Vegetable Kofta Curry

Alka Keswani — Mon, 16 Feb 2009 04:56:33 +0000

Sky is blue, Tomatoes are red, Milk is white, and Hairs are black…well this was what my son knew about colors of things that he sees, in day to day life. He was taught that cabbage is light green, capsicums are dark green, cauliflower is pale white and tomatoes are big and red (or sometimes greenish red). Every 7 year old kid knows at least these basics about colours. But when he chanced upon a big purple cabbage, a red and a yellow colored capsicum, dark green cauliflower (broccoli) he was amused. Then he also confused cherry tomatoes with Cherries, the fruit. Well not his fault….because these things had suddenly found place in our refrigerators, via the mushrooming Food Malls. So when we spotted these Exotic and weird colour combination, he was confused and I was grinning with joy, because at last I found something fancy in my basket apart from that usual boring predictable stuff that we keep buying from malls. Now once that we were done with purchasing and storing these veggies, there was a Million dollar question about how to use the broccoli, the purple cabbage, the red and yellow capsicums and the baby tomatoes all in one dish? The obvious reply was a salad (and I did make one) but I wanted to make something more tempting with it. Since my son just refused to eat those strange colored foods, I thought, I thought, I thought, but nothing clicked my brain and taste buds. Suddenly I remembered my visit to my in laws place few days back, where I tasted (just a bit) of some kofte in regular onion tomato curry. Those were strikingly similar to the Manchurian balls, sans the black gravy of course. So bless Mr. Graham Bell (the inventor of telephone of course), that I was able to call up my MIL and got the recipe from her. Her recipe called for, cabbage, carrot, capsicum, grated and spiced with just salt and black pepper, bind-ed with cornflour and all purpose flour, deep fried and dumped in simple onion and tomato gravy. Now wasn’t it so apt combination to utilize all the exotic stuff I got? And more importantly I love to camouflage the vegetables so that my kid eats his meal without any fuss. Hence without wasting any moment I decided to go with it, of course with some twists and turns, addition and subtractions in the original recipe Now here is the recipe of wonderful, oozing with flavors, vegetable kofta in curry Kofte before frying !!! Print Vegetable Kofta Curry Rating 5.0 from 2 reviews Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 3-4 Healthy Vegetable kofta Curry recipe Ingredients For Kofte Cabbage (green or purple any one will do) approx.100 gm (more or less will do) Carrot 1 Capsicum (any colored) 1 Broccoli (or cauliflower, both optional) just 2 stalks Boiled potato 1 large Bread crumbs or bread slice dipped in water and squeezed out ( 4 slices) Ginger garlic paste 1tspn Fresh coriander leaves about 2 tsp Green chilies 2-3 Salt Black pepper powder few pinches Oil for frying For Curry Onions 2 big sized Tomato 1 Green chilies 2 Ginger just a bit Salt Turmeric powder ¼ tsp Coriander powder 1 tsp Garam masala powder just a bit Oil 1-2 tsp Method To Make Kofte Wash and pat dry every vegetable Grate cabbage, broccoli (optional), capsicum, carrot (peel and then grate) Add a bit of salt and keep these aside for about 10-15 minutes. Squeeze out the water later, but save it to add in curry. In a large bowl mix all the grated vegetables along with boiled and mashed potato, bread crumbs or bread slices dipped in water and squeezed out. Add salt (carefully coz,there is already some in veggies) pepper, green chillies (chopped or grind ed),along with ginger garlic paste and chopped fresh coriander leaves. Alternatively you can use maida and corn flour to bind the kofta mixture instead of bread and potatoes. Make small ping pong ball sized kofte with the mixtures and deep fry them , first on high flame then at lower flame, till nice golden brown in color. Drain out the excess oil on kitchen towel. To Make Curry Peel and chop finely, 2 onions and sauté it in about 1-2 tsp of oil in a pressure cooker. Sauté till light brown in color, then add chopped tomatoes, green chillies, ginger, salt (again a bit),turmeric powder, coriander powder and stir fry properly for few minutes. Don’t let it burn or stick to the bottom of cooker. Then finally add some garam masala powder and the water squeezed out from veggies. You can add plain water, if needed. Close the lid of cooker and let the pressure release for 5 times (5-6 whistles).Put off the gas. After the pressure is released, whisk the gravy with wooden whisker to homogenize everything. Adjust the seasoning and consistency of gravy. Add the koftas in hot gravy just before serving, remember they will turn soggy too soon, and will absorb the gravy pretty fast, so don't let the koftas sit in gravy for long. Garnish with fresh coriander leaves and enjoy with roti, Naan or phulke. 3.2.2925 Ps: I cannot let go cherry tomatoes, so I used them to garnish…Gleeeeeee

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Vegetable Kofta Curry