This is originally a recipe from my mother, which I have altered a bit - these koftas are great with , naan, rotis or just plane pilaf. Some plain yogurt and hot papads and you got a best seller there.
Remember I was talking about 'know our ingredient' - read here - featuring 'starr anise' in this post. But first the kofta.
1 large onion
1/2 inch ginger
1 garlic pod
1 tbsp garam masala - recipe here
1 tbsp oil
1 tsp cumin
1/2 cinnamon stick
1 arm of star anies
1/2 tsp red chili powder
1/2 tsp amchur powder
1/2 cream or thick yogurt (make sure yogurt is not to sour)
1/4 tsp turmeric
salt to taste
for the kofta
1 small bottle gourd (lauki) grated, squeeze the juice out .
1/2 a handful shredded cabbage
1 or 2 tbsp shredded carrots
1/2 cup green gram - split (i.e without its green jacket) - moong daal
2 tbsp gram flour - besan
salt to taste
pinch of turmeric
oil to deep fry
Soak the green gram in warm water and after it is nice and plump, grind into fine paste - don't add to much water, try to keep it as dry as you can. Grate the bottle guard and remove all the juices - keep the juice aside we will use it in the curry.Shred the cabbage and carrots. Add the green gram paste, gram flour, turmeric and the grated bottle guard and shredded vegis - don't add the salt till you are ready to fry- it'll sweat and make the mix soggy. Consistency should be thick enough to form the shape of a kofta. If not add more gram flour /besan.
In a sauce pan heat oil - you could also use a deep fryer. Add the salt . Drop in the koftas one at a time till it gets crowded in the pan, turn and remove after they are nice and golden brown. keep aside.
Blend the onion and tomatoes till it is a smooth puree. Shredd the ginger.
In a saucepan add 1 tbsp oil, add cumin, cinnamon, and star anies, add the onion tomato puree and salt, lower the flame and let it simmer, add all the other dry masalas, along with the garlic and ginger, on a low flame roast till the mixture thickens. It will now look a bit dark , add the bottle guard water and the cream or yogurt, simmer for 5 min, add the fried koftas and let it simmer for another 5 min, garnish with cilantro. serve hot .
Know your ingredient
*Star anise - the legend about star anise is that like a four leaf clover, if you find a whole intact 8 arm anise, it is considered very lucky. Lucky or not this sweet spicy aromatic little stars can enhance the flavor to another notch. Used a lot in Chinese dishes, specially duck and pork dishes. The ground seeds are often added in coffee and tea to bring out the flavors. The oil is used to flavor drinks.
The Japanese star anise is regarded as a sacred plant. The seeds are often chewed to sweeten your breath. As a herbal medicine it is used to treat constipation, bladder issues, relieving colic and flavor cough medication.
Sharing it on "Bon -Vivant moments 2" hosted by Sumee, "walk through memory lane" hosted by Roshan and Gayathri and Indian Food Palooza hosted by Prerna , Kathy and Barbara Thanks for hosting !!
*Source - The spice companion by Richard Craze and The contemporary encyclopedia of herbs and spices by Tony Hill.