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SPICY KOFTA KADHI Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the kadhi
1 stick cinnamon
3 cloves
2 cardamoms
1/2 teaspoon chilli powder
2 level tablespoons gram flour (besan)
1/2 teacup tamarind water
2 tablespoons fresh cream
2 tablespoons ghee
Salt to taste
To be ground into a paste (for the kadhi)
2 tablespoons poppy seeds (khus-khus)
2 tablespoons cashewnuts
6 to 8 cloves garlic
25 mm. piece ginger
4 green chillies
2 tomatoes
1 tablespoon grated coconut
For the koftas
4 tablespoons aubergines (brinjals), finely chopped
1 onion, finely chopped
1/2 teacup grated cabbage
2 green chillies, finely chopped
4 level tablespoons gram flour (besan)
1/2 teaspoon baking powder
Oil for deep frying
Salt to taste
| | METHOD | For the koftas
Mix all the ingredients for the koftas except the oil and add a little water to make a batter.
Heat the oil and when hot, drop teaspoonfuls of the batter in it. Fry for about 3 minutes until golden brown.
Repeat with the remaining batter.
For the kadhi
Heat the ghee and fry the cinnamon, cloves and cardamoms for a few seconds.
Add the paste and chilli powder and fry for 2 minutes.
Add the gram flour and fry again for 1 minute.
Add 3 teacups of water, the tamarind water and salt and boil for 5 minutes.
Just before serving, add the koftas and the cream and give one boil.
Serve hot.
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