Corn Soya Koftas in Malwani Gravy
by Tarla Dalal

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Perfect choice for the cold, rainy day, when you want to wake your sleeping senses with a spicy malwani gravy! a traditional recipe, from the heart of the maharashtra, the green gravy with coconut milk and the garden fresh feel of coriander, are indeed a pleasure to accost! not only a sensory delight but a healthy one too, thanks to the generous dose of soya. It's also made with very little oil, so you do not have to worry much about the calorie count either.

Corn Soya Koftas in Malwani Gravy recipe - How to make Corn Soya Koftas in Malwani Gravy

For The Corn Soya Koftas
1/4 cup powdered soya chunks
1/2 cup crushed sweet corn kernels (makai ke dane)
2 tbsp soya flour
2 tsp ginger-green chilli paste
salt to taste
1 tsp sugar
2 tbsp finely chopped coriander (dhania)
soya oil for deep-frying

For The Malwani Gravy
2 tsp soya oil
1/2 cup roughly chopped onions
3 garlic (lehsun) cloves , crushed
2 tbsp freshly grated coconut
1/2 cup chopped coriander (dhania)
1 green chilli , roughly chopped
25 of ginger (adrak)
1/4 tsp turmeric powder (haldi)
salt to taste

Other Ingredients
2 tbsp chopped coriander (dhania) for garnishing

Method
For the corn soya koftas

Combine the soya chunks powder and ¼ cup of warm water together in a bowl, mix well and keep aside for 10 minutes.
Add all the remaining ingredients and mix well.
Divide the mixture into 8 equal portions and shape each portion into oval koftas.
Heat the soya oil in a kadhai and deep-fry the koftas till they turn golden brown in colour. Drain on absorbent paper and keep aside.

For the malwani gravy

Heat the soya oil in a pan, add the onions and garlic and sauté till they are golden brown.
Add the coconut and sauté while stirring continuously for about 2 minutes or till the coconut turns golden brown.
Add the coriander, green chillies, ginger, turmeric powder and blend in a mixer to a smooth paste. Keep aside.
Heat the same kadhai on a medium flame, add the prepared paste, salt and 1 cup of water and simmer for 8 to 10 minutes. Keep aside.

How to proceed