Sky is blue,Tomatoes are red, Milk is white, Hairs are black…well this was what my son knew about colors of things that he sees, in day to day life. He was taught that cabbage is light green, capsicums are dark green, cauliflower is pale white and tomatoes are big and red (or sometimes greenish red). So whats new in this? Every 7 year old kid knows at least these basics about colours.
But when he chanced upon a big purple cabbage, a red and a yellow colored capsicum, dark green cauliflower (broccoli) he was amused.Then he also confused cherry tomatoes with Cherries..the fruit.Well not his fault….cause these things had suddenly found place in our refrigerators,via the mushrooming Food Malls.So when we spotted these Exotic and weird colour combination, he was confused and I was grinning with joy, because at last I found something fancy in my basket apart from that usual boring predictable stuff that we keep buying from malls.
Now once that we were done with purchasing and storing these veggies, there was a Million dollar question about how to use the broccoli, the purple cabbage, the red and yellow capsicums and the baby tomatoes all in one dish? The obvious reply was a salad (and I did make one) but I wanted to make something more tempting with it.Since my son just refused to eat those strange colored foods, I thought, I thought, I thought, then I did blog hopping for some recipe, but I finally gave up, cause nothing clicked my brain and taste buds yet.
Suddenly I remembered my visit to my In laws place few days back,where I tasted (just a bit) of some koftas in regular onion tomato curry.Those were strikingly similar to the Manchurian koftas, sans the black gravy of course.So bless Mr. Graham Bell (the inventor of telephone of course), that I was able to call up my MIL and got the recipe from her.
Her recipe called for,cabbage, carrot, capsicum, grated and spiced with just salt and black pepper, bind-ed with cornflour and All purpose flour, deep fried and dumped in simple onion and tomato gravy.
Now wasn’t it so apt combination to utilize all the exotic stuff I got? Huh ?And more importantly I love to camouflage the vegetables so that my kid eats them happily.
Hence without wasting any moment I decided to go with it, of course with some twists and turns, addition and subtractions in the original recipe
Now here is the recipe of Wonderful, oozing with flavors,vegetable kofta in curry
The Koftas before frying !!!
|Vegetable Kofta Curry|| || |
- Cabbage (green or purple any one will do) approx.100 gm (more or less will do)
- Carrot 1
- Capsicum (any colored) 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 about 2 tsp
- Green chillies 2-3
- Black pepper powder few pinches
- Oil for frying
- Onions 2 big sized
- Tomato 1
- Green chillies 2
- Ginger just a bit
- Turmeric powder ¼ tsp
- Coriander powder 1 tsp
- Garam masala powder just a bit
- Oil 1-2 tsp
- 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 kofte with the mixtures and deep fry them , first on high flame then at lower flame,till nice golden brown in color
- Drain out the excess oil on kitchen towel.
- 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 color,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
Ps: I cannot let go cherry tomatoes, so I used them to garnish…Gleeeeeee
This obviously goes to our Just for you event, since I made these specially for my kid, so as to FEED him some exotic vegetables.