Monday, 26 September 2016

KAMAL KAKDI KI KOFTA CURRY

It is just recently that I tried Kamal Kakdi / Nadru / Lotus Stem for the first time and am completely in love with it since then. Last time had tried making

Kamal Kakdi ke Shami Kabab ......


 Lotus Stem Chips ....


so this time thought of trying it out as Koftas in gravy. They turned out absolutely stupendous and its worth mentioning that adding of mint with Lotus stem really builds the flavours fantastically. You can serve the Koftas in Curry if you are serving as a main course or serve just the Koftas as a tea time snack....



KAMAL KAKDI KI KOFTA CURRY

INGREDIENTS

KOFTA

Kamal kakdi / Nadru / Lotus stem
250 gms
Potatoes boiled and grated
2 nos medium sized
Ginger garlic paste
1 tsp
Green chillies chopped
2 – 3 nos
Coriander leaves chopped
2 – 3 tbsp
Pudina / mint leaves chopped
10 – 12 nos
Besan / chickpea flour (enough to just bind)
1 tbsp
Oil
For deep frying
Salt
T.T.
GRAVY

Ginger garlic paste
1 tsp
Onion minced
3 nos
Tomato pureed
3 nos
Red chilli pdr
½ tsp
Dhania pdr / coriander pdr
½ tsp
Garam masala pdr
½ tsp
Haldi / turmeric pdr
¼ tsp
Besan / chickpea flour
1 tbsp
Salt
T.T.
Oil
2 tbsp
Coriander leaves chopped
1 tbsp

METHOD:

KOFTA

1.       Wash the kamal kakdi very well. It will have lot of mud or dirt also on the insides in the openings so make sure you wash them under running water and allow all the water to pass through.



2.       Peel them well and grate them with a medium toothed grater. Sprinkle in little water if needed and steam cook it till just tender.


3.       In a bowl mix together the grated kamal kakdi, potato, mint, ginger garlic paste, coriander leaves, green chillies, besan and salt.


4.       Mix and mash all well. Make sure the besan is just enough to bring it all together. So reduce or increase its quantity as per the need.


5.       Divide them into small balls and shape them like an oval or keep them round if you like.



6.       Heat a pan with oil and deep fry all the koftas till golden brown.





7.       Remove onto absorbent paper and reserve till further use.

GRAVY


8.       Heat oil, add in the onions and ginger garlic paste.



9.       Saute well till oil starts to separate out and the onions brown.



10.   Add in the pureed tomatoes and again saute well till the tomatoes too are cooked well and oil oozes out again.



11.   Now add in the haldi pdr, chilli pdr, dhania pdr and garam masala pdr. Fry the masalas along with the onion tomato for a few seconds.


12.   Pour in 1 – 1 ½ cup water and bring it to a boil.

13.   Dissolve the besan in little water.



14.   Pour it into the boiling gravy and allow to thicken. Season with salt.

15.   Add little water to adjust the consistency of the gravy if required.


16.   Carefully drop in the prepared kofte, cover and simmer for 2 – 3 min.



17.   Serve them hot along with roti, chapatti or paratha.


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