MULI KOFTA CURRY

I have seen, preparing kofta with the simplest of vegetables adds a zing to the dish. Earlier kofta was not so common in Bengali homes. We perhaps have hired the idea of preparing kofta from northern India. I love it, sharing food habits is also a kind of bonding among souls within a country. A vast country like ours needs to bond at all levels.... social, political, cultural. Standing today, I think we have become more adaptive to each other. Our ethnicity and nationality can go together without been a threat to each other.

With all these feelings get stronger in my heart, I love cooking dishes belonging to different states or regions of India. I did not follow any specific recipe while  cooking this Muli / Radish Kofta Curry. I just did it the way I felt will appeal to the taste bud of all.. The thickness of the gravy is from the peanut paste I have used. It is a no onion, no garlic recipe. Let us proceed with the recipe.

INGREDIENTS :[for the kofta]

Radish : 2medium sized
Boiled Potato : 1 medium sized
Refined Flour : 1tbsp
Cumin Powder : 1/2 tsp

Coriander Powder : 1/2 tsp

Dry Mango Powder : 1 tsp

Turmeric Powder : 1/4 tsp
Green Chilli : 2
Coriander Leaves : 1sprig
Salt : As required
Turmeric Powder : 1/2 tsp
Oil : 2 tbsp 

INGREDIENTS :[for the curry]
Ginger Paste : 1tbsp
Roasted Peanut Paste : 1tbsp
Cumin Powder : 1tsp
Coriander Powder : 1/2 tsp
Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Cinnamon Powder : 1pinch
Cardamom Powder : 1pinch
Cumin Seeds : 2pinches
Bayleaf : 1
Sugar : 1tsp[optional]
Oil : 2 tbsp

METHOD :

Peel, wash and shred the radish. Boil in enough water for 5 minutes. Let cool, drain the water. Squeeze very nicely and take in a bowl.

Wash and chop the coriander leaves and green chilli. 

Heat the oil in a wok and temper with the cumin seeds & chopped green chillies. Give a stir and add the radish. 

Stir cook for a while and add cumin, coriander, dry mango, turmeric powders, salt and cook further for 2-3 minutes.

Add the boiled potato & the washed & chopped coriander leaves. Fold in well adding the refined floor and take down.

Once cool; tear portions and shape into balls; place them on an oven proof plate. Mine is a convection mode oven, I cooked them in grill mode for 10 minutes one side, 5 minutes turning over. Place the plate on the higher wired stool for this.

Now heat 2tbsp oil in the wok. Temper with cumin seeds and bayleaf. Add the ginger paste and saute for a minute. Add the peanut paste and saute for 2 minutes.

Add salt, turmeric, cumin powder, coriander powder, chilli powder and stir for 1/2 a minute. Add 2 medium tea cup water. As it comes to boil, add the kofta balls. Cover cook for 3-4 minutes. Add sugar, Cinnamon and cardamom powder and boil for 1/2 a minute. Its done.

Enjoy hot with rice or roti.