Friday, 12 April 2013

Left-over Vegetable Kofta Curry

(Vegetable balls in curry sauce)

When we were young I remember that often the day after a dinner party at our home our mother would make vegetable Kofta. These if my memory serves me right never tasted the same, which was a surprise to most of us. Whenever, people asked her which vegetables did she make the koftas with, she would never give a straight answer. It was not till we were much older that she disclosed to us that whatever, vegetables and dals were left over the night before, she would convert them into koftas, hence we started calling these ‘left-over kofta’. This was when we didn’t have any refrigerators and left over food was given away to poor people, you will note not all went to the poor in our house!

This particular recipe has been given to me by my sister. Of course, with the availability of refrigerators in India one doesn't need to make it from left overs. I have opted to use the left overs from the large pot of Cabbage and peas that I made and couldn’t possibly finish. These days we do have the refrigerators, but don’t have poor people asking for left overs in the UK!! So the choice is keep eating Bandh Gobi for several days or convert it into even better. I have used the left overs for my recipe as a mark of remembrance and tribute to my mother. She of course, would have really made it from left overs after a party, where as I would suggest that make the koftas for the party and have the Bandh Gobi a day before as a easy cooking day.

(For the Koftas)
Fried Koftas
  • 2 Cups of left over Bangh Gobi and Matar (Cabbage and Peas)
  • 2 Medium sized Onions sliced
  • 1 Cup Besan (Gram flour)
  • 1/2 tsf Salt (to taste)
  • 1/4 tsf Chilli Powder
  • 1/2 tsf Garam Masala
  • 1 Bunch chopped fresh Coriander
  • 2 tbsf Oil
  • Oil for deep frying
(for making Koftas)
  1. In a pan heat the oil. Now add sliced onions and fry lightly.
  2. Add Gram flour and slightly brown this too.
  3. Add the left over Bandh Gobi, salt, chilli powder, and garam masala. Mix well.
  4. Once the whole mix is slightly cooked usually 4-5 minutes add fresh coriander and mix well that as well.
  5. Take the pan off the heat and let it cool just enough for you to be able to handle the mix with your hand. 
  6. Using a bit of water to moisten your hand take small amount of the mix and make it into a ball (golf ball size). Use up all the mix making them into small balls.
  7. Heat the oil for deep frying. Once the oil is hot put few koftas to fry to a golden colour. Put aside. 
(For gravy)
  • 1 Medium sized Onion chopped finely
    Vegetable Kofta Curry
  • 1/2 tin of chopped Tomatoes
  • 1 tsf Garlic Paste
  • 1 tsf Ginger Paste
  • 1 tsf Salt
  • 1/4 tsf Chilli Powder
  • 1 tsf Jeera (Cumin) Powder
  • 1 1/2 tsf Dhania (Coriander) Powder
  • 1/2 tsf Garam Masala
  • 1/2 Haldi (Turmeric) Powder
  • 2 tbsf Yogurt
  • 3 tbsf Oil
(for making Gravy)
  1. Heat the oil in a pan with a lid.
  2. Put the onions and fry till these are caramelized to a lightly golden colour.
  3. Now add ginger and garlic paste and mix well for 2-3 minutes.
  4. Add tomatoes and fry these as well till you see the oil has separated.
  5. Add rest of the spices and mix well. 
  6. Add yogurt spoonful at a time, continuing to mix it with the masala.
  7. Add 150 mls of water (or more if you like the gravy not to be thick) and mix well. Bring it to a boil and cover the pan then lower the heat and cook for 15 minutes.
  8. Add the koftas in the gravy before serving. (It is a good idea to add koftas just before serving as they tend to soften if left in the gravy for too long! 

Now wait for the praises from your guests who would just guess what are the ingredients of the koftas. Of course some would give suggestions of their own!

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