Life got busier with so many things cropping up together. The cook at home is cooking so less these days. Cooking is an awesome art that requires a good amount of concentration which is lacking at the moment. Life's other priorities have taken over which needs to be taken care of. As they say we need to be calmer and think wisely when it comes to taking major decisions. The mind and body is craving for a break or may be to start with something constructive.... oh how I wished to have a small eatery which will be entirely mine. That very long standing wish has again taken over me in truest sense.
Its a weekend again, before we get busier, I thought of sharing a very easy recipe of Mixed Vegetable Kofta Curry with everyone. Vegetarian dishes are not so welcome at our home except for me. If I bring little difference in them, assort them into a yummy kofta curry, the family will have it, and yes, lovingly. I had some veggies like french beans, carrot, beet root in the pantry. I thought assorting them together will make a good vegetarian side. I used potatoes and refined flour to bind the koftas. Let us do the Mixed Vegetable Kofta Curry together.
INGREDIENTS :[for the kofta]
Potato : 2medium
Carrot : 2medium
French Bean : 100-150gm
Beetroot : 1small
Green Pea : 2tbsp
Cumin Seed : 1tsp + 2pinches
Coriander Seed : 1/2tsp
Dry Red Chilli : 2-3
Salt : As required
Sugar : 1/2tsp[optional]
Refined Flour : 1tbsp
Oil : 1tbsp
INGREDIENTS :[for the curry]
Onion : 1medium[sliced]
Tomato : 1small[grind into paste]
Yogurt : 3tbsp[beaten]
Chilli Powder : 1tsp
Garam Masala Powder : 1/2tsp
Turmeric Powder : 1/2tsp
Ginger Paste : 1tsp
Garlic Paste : 1/2tsp
Sugar : 1/2tsp[optional]
Salt : As Required
Cinnamon Stick : 1inch
Green Cardamom : 2
Cloves : 2
Bayleaf : 1
Oil : 4-5tbsp
Peel, wash and cut the potato, french bean, carrot and beet root into smaller pieces, apply salt and boil them in enough water.
Once cool, discard the water and mash the vegetable with hand.
Dry roast the cumin seeds, coriander seeds, dry red chillies and grind to a little coarse powder.
Heat oil in a pan. Temper with cumin seeds. Add the vegetable mixture.
Add salt, turmeric, sugar, roasted ground powder. Fold in well. Keep stirring until the mixture leaves the sides of the pan.
Add the refined flour and fold in well. Cook for another 2 minutes. Transfer to a bowl and let cool.
Shape into kofta of your choice. Refrigerate for an hour.
Take out. Heat oil in a wok. Fry the koftas lightly in batches.
Take out and place on tissue papers.
Temper oil with cinnamon stick, cloves, green cardamom and bay leaf.
Add onion slices. Fry till translucent.
Add ginger and garlic paste. Fry for 2 minutes.
Add the tomato paste and fry for another 2 minutes. Add the beaten yogurt,chilli powder, salt, sugar and turmeric powder. Fold in well and stir for a minute.
Add a cup of water and bring to boil. Let cook for 4-5 minutes. Add the garam masala powder. Stir and let cook for a minute.
Arrange the koftas in a serving plate. Pour the gravy over the koftas. Keep standing for at least half an hour before serving.