MIXED VEGETABLE KOFTA CURRY

Life got busier with a couple of things cropping up together. The cook at home is cooking less these days. Cooking is an awesome art that requires a good amount of concentration which is lacking in me at this time. Life's other priorities have taken over which needs to be taken care of. As they say we need to be calmer and think wisely when it comes to taking major decisions. The mind and body is craving for a break or may be to start with something constructive.... oh how I wished to have a small eatery which would be entirely mine. That long standing wish has again taken over me in the truest sense. Its a weekend again, before we get busier, I thought of sharing an easy recipe of Mixed Vegetable Kofta Curry with everyone. Vegetarian dishes are not that welcome in our home except for me. If I bring a little difference in a vegetarian dish, turn the vegetables together into a yummy kofta curry, the men would eat it with love. I had some veggies like green peas, carrot, beet root, potato in the pantry. I thought bringing them together will make a good vegetarian side. I used the potatoes and cornflour to bind the koftas. Let us do the Mixed Vegetable Kofta Curry together.

INGREDIENTS :[for the kofta]

Potato : 1 standard sized
Carrot : 1 standard sized
Beetroot : 1medium sized
Green Pea : 2 tbsp

Green Chilli : 2
Cumin Seed : 1/4 tsp

Cumin Powder : 1 tsp

Coriander Powder : 1 tsp

Dry Mango Powder : 1 tsp
Salt : As required
Sugar : 1/2 tsp
Corn Flour : 1tbsp
Oil : 1tbsp

INGREDIENTS :[for the curry]

Tomato : 1small[grind into paste]
Chilli Powder : 1tsp
Cumin Powder : 1 tsp

Coriander Powder : 1/2 tsp
Turmeric Powder : 1/2tsp
Ginger Paste : 1tsp
Sugar : 1/2 tsp [optional]
Salt : As Required
Cinnamon Stick : 1inch
Green Cardamom : 2
Cloves : 2
Bayleaf : 1
Oil : 2 tbsp

METHOD :

Peel, wash and cut the potato, carrot and beet root into smaller pieces, apply salt and boil them in enough water. You can pressure cook them too.

Once cool, discard the water and mash the vegetable with hand. Add the green peas.

Heat the oil in a pan. Temper with the cumin seeds and washed & chopped green chillies. Add the vegetable mixture.

Add the salt, turmeric, sugar, spice powder. Fold in well. Keep stirring until the mixture leaves the sides of the pan.

Add the corn flour and fold in well. Cook for another 2 minutes. Transfer to a bowl and let cool.

Shape into kofta of your choice. Heat the oil in a wok. Fry the koftas lightly in batches. 

Or oven cook them like me. I cooked for 10 minutes in the microwave+grill combination mode.

Take out and place onto the tissue papers.

Temper the oil with cinnamon stick, cloves, green cardamom and bay leaf.

Add the ginger paste. Fry for 2 minutes.

Add the tomato paste and fry for another 2 minutes. Add the spice powders, salt, sugar and turmeric powder. Fold in well and stir for a minute.

Add a big cup of water and bring to a boil. Let cook for 4-5 minutes. 

Arrange the koftas in a serving plate. Pour the gravy over the koftas just before having them. Keep standing for at least half an hour before serving.