MULI KOFTA CURRY

I think preparing a kofta with the simplest of vegetables can make the dish tasty to the vegetable haters. Earlier kofta was not that common in the Bengali homes. We perhaps have hired the idea of preparing kofta from Northern India. I love it, sharing food habits is also a kind of bonding among souls within a country. A vast country like our's needs to bond at all level; social, political and cultural. In the present day, I think we have become more adaptive to each other. Our ethnicity and nationality can go together without being a threat to each other. With all these feelings going strong in my heart, I love cooking the dishes belonging to the different states or regions of India. I did not follow any specific recipe while  cooking this Muli / Radish Kofta Curry. I just did it the way I felt will appeal to the taste bud of the maximum. It is a no onion, no garlic recipe. Let us proceed with the recipe.

INGREDIENTS :[for the kofta]

Radish : 2medium sized

Boiled Potato : 1 medium sized

Refined Flour : 1tbsp

Cumin Powder : 1/2 tsp

Coriander Powder : 1/2 tsp

Dry Mango Powder : 1 tsp

Turmeric Powder : 1/4 tsp

Green Chilli : 2

Coriander Leaves : 1sprig

Salt : As required

Turmeric Powder : 1/2 tsp

Oil : 2 tbsp 

INGREDIENTS :[for the curry]

Ginger Paste : 1tbsp

Cumin Powder : 1tsp

Coriander Powder : 1/2 tsp

Chilli Powder : 1tsp

Turmeric Powder : 1tsp

Cinnamon Powder : 1pinch

Cardamom Powder : 1pinch

Cumin Seeds : 2pinches

Bayleaf : 1

Sugar : 1tsp[optional]

Oil : 2 tbsp

METHOD :

Peel, wash and shred the radish. Boil in enough water for 5 minutes. Let cool, drain the water. Squeeze nicely and take in a bowl.

Wash and chop the coriander leaves and green chilli. 

Heat the oil in a wok and temper with the cumin seeds & chopped green chillies. Give a stir and add the radish. 

Stir cook for a while, add the cumin, coriander, dry mango, turmeric powders, the salt, cook further for 2-3 minutes.

Add the boiled potato & the washed and chopped coriander leaves. Fold in well adding the refined floor and take down.

Once cool; tear portions from the dough and shape into balls; place them on an oven proof plate. Mine is a convection mode oven, I cooked them in grill mode for 10 minutes one side, 5 minutes turning over. Place the plate on the higher wired stool for this.

Now heat 2 tbsp oil in the wok. Temper with cumin seeds and bayleaf. Add the ginger paste and saute for a minute. 

Add salt, turmeric powder, cumin powder, coriander powder, chilli powder and stir for 1/2 a minute. Add 2 medium tea cups of water. As it comes to boil, add the kofta balls. Cover cook for 3-4 minutes. Add sugar, the cinnamon and cardamom powders, boil for 1/2 a minute. Its done.

Enjoy the curry hot with rice or roti.