Vegetable Kofta Curry

INGRIDENTS:

For KOFTA:

Cabbage(green or purple any one will do) approx.100 gms (more or less will do)
Carrot 1
Capsicum(any coloured) 1
Broccoli(or cauliflower,both optional) just 2 stalks…you can use more
Boiled potato 1 large
Bread crumbs or bread slice dipped in water and squeezed out( 4 slices)
Ginger garlic paste 1tspn
Fresh coriander leaves abt 2 tspn
Green chillies 2-3
Salt
Black pepper powder few pinches
Oil for frying

For GRAVY:

Onions 2 big sized
Tomato 1
Green chillies 2
Ginger just a bit
Salt
Turmeric powder 1/4 tsp
Coriander powder 1 tspn
Garam masala powder just a bit
Oil 1-2 tspn
Method for kofta

Wash and pat dry every vegetable.
Grate cabbage,broccoli(optional),capsicum,carrot(peel and then grate).
Add a bit of salt and keep these aside for about 10-15 minutes.Squeeze out the water later ,but save it to add in curry.
In a large bowl mix all the grated vegetables along with boiled and mashed potato,bread crumbs or bread slices dipped in water and squeezed out.
Add salt(carefully coz,there is already some in veggies),pepper,green chillies(chopped or grind ed),along with ginger garlic paste,and chopped fresh coriander leaves.
Alternatively you can use maida and cornflour to bind the kofta mixture instead of bread and potatoes.
Make small ping pong ball sized koftas with the mixtures and deep fry them ,first on high flame then at lower flame,till nice golden brown in colour.

Method For curry:
Peel and chop finely, 2 onions and saute it in about 1-2 tsp of oil in a pressure cooker
Saute till light brown in colour,then add chopped tomatoes,green chillies,ginger,salt(again a bit ),turmeric powder,coriander powder,and stir fry properly for few minutes.
Dont let it burn or stick to the bottom of cooker.
Then finally add some garam masala powder and the water squeezed out from veggies.

Add plain water too if necessary.
Close the lid of cooker and let it whistle for 5-6 times.
After the pressure is released,whisk the gravy with wooden whisker to homogenize everything
adjust the seasoning and consistency of gravy.
Add the koftas in hot gravy just before serving,remember they will turn soggy too soon,and will absorb the gravy pretty fast,so don’t let the koftas sit in gravy for long.
Garnish with fresh coriander leaves and enjoy with roti,Naan or phulkas