Tasty Vegetable Kofta Curry Recipe

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Directions

For the Kofta

• Peel the skin of all the vegetables and grate all the vegetables, add a little salt and keep it aside for 10 minutes.
• Squeeze out the water from the grated vegetables and reserve the water (stock) for later use.
• In a bowl add the grated vegetables, coriander-cumin seeds powder, chili powder, besan, and salt, mix it well.
• Divide the vegetable mixture into small equal portions and shape them into small balls.
• Heat oil in a kadhai and deep-fry the balls till golden brown in color and drain it on the tissue paper and keep it aside.

For the mint chutney

• Heat oil in a broad non-stick pan and add cinnamon, cloves, cardamom, bay leaf, fennel seeds and cumin seeds and fry it for a while.
• Add the onion paste and fry it till the raw smell disappears and add the ginger-garlic paste and fry for 2 minutes.
• Add the tomato puree and cook till the oil separates and cook for a few minutes.
• Add chili powder, salt, and coriander-cumin seeds powder and cook for 2 minutes.
• Add the fried koftas and cook on a low flame for 5 minutes.
• Garnish with coriander leaves and serve it hot with vegetable pulao.

Meghna Nath