KELA GOBI KOFTA CURRY

Kela gobi kofta curry is very tasty and easy to make vegetable curry for chapatti, naan, roti etc.  It can be served with rice too.  I made it in line with the Golyachi amti which Maharashtrians used to make.

Coming to the recipe of kela gobi kofta curry, I had two banans and 100 gms patta gobi (cabbage ) with me.  Hence I thought of mixing these two ingredients and make something out of it.  Immediately came to my mind is the golyachi amti so I used the same method for making this curry.

kela gobi kofta curry

Let us look at the recipe now:

Ingredients:

2 raw bananas

100 gms cabbage

1 green chilli

2 tbsp chopped coriander leaves

½ tsp red chilli powder

¼ tsp garam masala powder

½ tsp dhania powder

A generous pinch of roasted cumin powder

A pinch of turmeric powder

2 tbps gram flour for binding (optional)

Salt as per taste

Gravy:

2 big tomatoes cut into big chunks

2 onions

½ tsp red chilli powder

½ tsp garam masala powder

½ tsp (sambar powder ) optional not used by Maharashtrians

½ tsp dhania powder

A generous pinch of roasted cumin powder

A pinch of turmeric powder

Salt

½ tsp ginger garlic paste

2-3 cups water

1 tsp of corn flour  (Alternatively, you can add kaju paste too after you cook the tomato onion puree).

Tempering:

2 tsp oil

1 tsp mustard seeds (optional)

¼ tsp cumin seeds

A pinch of asafoetida

Few curry leaves (optional)

Deep frying:

Oil

Method:

Preparation of Kofta:

Chop finely the cabbage in a food processor.   Chop the green chillies.  Wash and cut both the ends of banana.  Apply some salt on it and pressure cook the same for 2 whistles. When the pressure comes down, remove from the cooker, peel off the skin and immediately mash it with pav bhaji masher or with the back of the ladle to make smooth paste of the banana.

In a bowl, mix the banana, cabbage, masalas, green chilli, salt and  make a dough out of it.  If you are using gram flour, add it  (I  made without the gram flour or corn flour). Pinch out small portions and make  small balls out of it,  keep aside.

In the meanwhile heat oil in kadai, put 3-4 balls at a time and deep fry them, place them on tissue paper to remove the excess oil.  Complete the process till you exhaust the balls.

Preparation of gravy:

Cut the onions, put it in a mixer along with tomatoes and make puree out of it.  Heat 2 tsp oil in  a kadai.  Add the mustard seeds and cumin seeds.  When it splutters, add the curry leaves, hing powder.  Now add the puree in it, add turmeric powder and sauté till it is cooked and the raw smell is gone.  Now add the masalas except garam masala,  sauté for two minutes, add the water and bring to boil.  Mix the corn flour in little water and add to the gravy for thickening. ( Alternatively, you can add kaju paste.). If you are adding kaju paste, sauté them well along with tomato onion puree then add water.

When it becomes thick,  add garam masala, mix well  and place the koftas in the curry slowly.  Garnish with chopped coriander leaves, serve hot with puri, naan, roti, rice.  Your kela cabbage kofta curry is ready to serve.