Brinjal and Cabbage Kofta Curry

by Tarla Dalal

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ब्रिंजल एण्ड कैबेज कोफ्ता करी - हिन्दी में पढ़ें (Brinjal and Cabbage Kofta Curry in Hindi)

રીંગણા અને કોબીના કોફ્તાની કરી - ગુજરાતી માં વાંચો (Brinjal and Cabbage Kofta Curry in Gujarati)

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The gravy and the koftas are unique in this recipe. The kofta, for its part, uses a rare combination of vegetables like eggplant and cabbage; while the gravy uses an even more extraordinary combination of tamarind water and gram flour spiced with a dry masala. As a finishing touch the arrangement is laced with cream, and you have a wondrous dish on the table!

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Brinjal and Cabbage Kofta Curry recipe - How to make Brinjal and Cabbage Kofta Curry

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 servings (4 serving )
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Ingredients

For The Koftas
1/2 cup finely chopped brinjal (baingan / eggplant)
1/2 cup finely chopped onions
1/2 cup finely grated cabbage
1 tbsp finely chopped green chillies
4 tbsp besan (bengal gram flour)
1/4 tsp soda bi-carb
salt to taste
oil for deep-frying

To Be Ground Into A Smooth Paste (using Little Water)
1 cup roughly chopped tomatoes
2 tbsp poppy seeds (khus-khus)
2 tbsp broken cashewnuts (kaju)
6 cloves (laung / lavang)
25 mm (1") piece ginger (adrak)
4 green chillies , roughly chopped
1 tbsp grated coconut

To Be Ground Into A Dry Masala
25 mm (1") piece cinnamon (dalchini)
3 cloves (laung / lavang)
2 cardamoms

Other Ingredients
2 tbsp ghee
2 tbsp besan (bengal gram flour)
1/2 tsp chilli powder
5 tbsp tamarind (imli) water
salt to taste
a pinch of sugar
2 tbsp fresh cream

Method

For the koftas

Combine all the ingredients in a bowl and mix well.
Divide the mixture into 8 equal portions and roll each portion into a small round ball.
Heat the oil in a kadhai and deep-fry the koftas, a few at a time, till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and keep aside.

How to proceed

Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 2 minutes.
Add the besan and chilli powder and sauté on a medium flame for another minute.
Add the tamarind water, dry masala, salt, sugar, cream and 1 cup of water, mix well and bring to boil.
Simmer for 4 to 5 minutes, while stirring occasionally.
Just before serving, re-heat the gravy, add the koftas and cream, mix gently and cook on a slow flame for 1 to 2 minutes.
Serve hot.

Accompaniments

Dhaniye Aur Makai ki Roti
Makhani Roti
Punjabi Gajar ka Achar

Nutrient values per serving

Energy	221 cal
Protein	5.4 g
Carbohydrates	15.4 g
Fiber	4.9 g
Fat	15.4 g
Cholesterol	0 mg
Vitamin A	311.1 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.1 mg
Vitamin B3	0.9 mg
Vitamin C	27.2 mg
Folic Acid	44.6 mcg
Calcium	49.8 mg
Iron	1.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	20.5 mg
Potassium	231.9 mg
Zinc	0.7 mg