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Lotus Stem Kofta Curry
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Ingredients For The Koftas
•
Bheins/Lotus stems
- 2
•
Besan/Gram flour
- ½ cup
•
Ginger (finely chopped)
- ¾ cup
•
Garam masala
- ½ teaspoon
•
Chilly powder
- ½ teaspoon
•
Hara dhania/Green coriander (finely chopped)
- 2 tablespoons
•
Salt
- as required
•
Sarsons/Mustard oil (for deep frying)
- as required
Ingredients For The Curry
•
Mustard oil
- 3 tablespoons
•
Heengs/Asafoetidas
- a pinch
•
Daalchinis/Cinnamon sticks
- 2
•
Laungs/Cloves
- 4
•
Chilly powder
- ¾ teaspoon
•
Dahi/Yogurt
- 1 cup
•
Besan/Gram flour
- 1 teaspoon
•
Soonths/Dry ginger powder
- ½ teaspoon
•
Saunfs/Fennel seed powder
- ½ teaspoon
•
Salt
- as required
•
Garam masala
- ½ teaspoon
Method
1.
Scrape
or
peel
the
bhein
(
lotus stem
) and
cut
into small pieces.
2.
Wash
very well and put to
boil
in
water
with a little
salt
for 10-12 minutes.
Strain
and cool.
3.
Grind
to a
coarse paste
(will be a little sticky) and
mix
with remaining kofta
ingredients
(except
oil
).
4. Apply a little
oil
on your hands and shape the
mixture
into small balls.
5. Deep
fry
over medium flame.
Drain
and
keep
aside.
6. For the curry,
whisk
the
dahi
with
besan
.
7.
Heat
oil
,
add
heeng
(dissolved in a little
water
),
daalchini
and
laung
.
8.
Add
chilly powder
,
remove
from flame and
add
dahi
.
9. Return to flame and bring to
boil
,
stirring
continuously.
10.
Add
remaining
spices
and
salt
,
boil
for 5 minutes.
11. Lower koftas carefully into the gravy and
boil
for 10 minutes (uncovered).
12.
Serve
hot with boiled rice or pulao.
Collections:
Vegetarian
Curries & Gravies
North Indian