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....
10.
Add in the pureed tomatoes and
again saute well till the tomatoes too are cooked well and oil oozes out again.
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Kamal Kakdi ke Shami Kabab ......
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.
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.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
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