Lotus Stem Kofta Curry

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

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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

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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.