Brinjal and Cabbage Kofta Curry
by Tarla Dalal
The gravy and the koftas are unique in this recipe. The kofta, for its part, uses a rare combination of vegetables like eggplant and cabbage; while the gravy uses an even more extraordinary combination of tamarind water and gram flour spiced with a dry masala. As a finishing touch the arrangement is laced with cream, and you have a wondrous dish on the table!
Brinjal and Cabbage Kofta Curry recipe - How to make Brinjal and Cabbage Kofta Curry
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Koftas
1/2 cup finely chopped brinjal (baingan / eggplant)
1/2 cup finely chopped onions
1/2 cup finely grated cabbage
1 tbsp finely chopped green chillies
4 tbsp besan (bengal gram flour)
1/4 tsp soda bi-carb
salt to taste
oil for deep-frying
To Be Ground Into A Smooth Paste (using Little Water)
1 cup roughly chopped tomatoes
2 tbsp poppy seeds (khus-khus)
2 tbsp broken cashewnuts (kaju)
6 cloves (laung / lavang)
25 mm (1") piece ginger (adrak)
4 green chillies , roughly chopped
1 tbsp grated coconut
To Be Ground Into A Dry Masala
25 mm (1") piece cinnamon (dalchini)
3 cloves (laung / lavang)
2 cardamoms
Other Ingredients
2 tbsp ghee
2 tbsp besan (bengal gram flour)
1/2 tsp chilli powder
5 tbsp tamarind (imli) water
salt to taste
a pinch of sugar
2 tbsp fresh cream
Method
For the koftas
How to proceed
For the koftas
- For the koftas
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 8 equal portions and roll each portion into a small round ball.
- Heat the oil in a kadhai and deep-fry the koftas, a few at a time, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
How to proceed
- How to proceed
- Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 2 minutes.
- Add the besan and chilli powder and sauté on a medium flame for another minute.
- Add the tamarind water, dry masala, salt, sugar, cream and 1 cup of water, mix well and bring to boil.
- Simmer for 4 to 5 minutes, while stirring occasionally.
- Just before serving, re-heat the gravy, add the koftas and cream, mix gently and cook on a slow flame for 1 to 2 minutes.
- Serve hot.
Nutrient values per serving
| Energy | 221 cal |
| Protein | 5.4 g |
| Carbohydrates | 15.4 g |
| Fiber | 4.9 g |
| Fat | 15.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 311.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 27.2 mg |
| Folic Acid | 44.6 mcg |
| Calcium | 49.8 mg |
| Iron | 1.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 20.5 mg |
| Potassium | 231.9 mg |
| Zinc | 0.7 mg |
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Bhadiya and Nirali recipe de hai Tarla Ji ne hume
no one cud believe dat d koftas were made of brinjal.. yummy recipe...