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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a delicious vegetarian recipe for vegetarian kofta! Ingredients:
2 tablespoons oil |
1 medium onion, diced fine |
1 large carrot, peeled and diced fine |
3 celery hearts, diced fine |
4 garlic cloves, minced |
3 green chilies, minced fine |
2 teaspoons curry powder |
1 cup lentils |
3/4 cup tomato juice |
1/4 cup water |
1/2 cup tomato paste |
1 cup fresh breadcrumb |
1/2 cup roasted cashew nuts, chopped fine |
2 large eggs, beaten |
3 cups yogurt |
1 cup buttermilk |
4 green chilies, finely chopped |
1 inch piece ginger, grated |
1 teaspoon ground coriander |
1 teaspoon cumin |
1 teaspoon channa dal |
1/4 teaspoon fenugreek seeds |
1/2 teaspoon turmeric |
1/4 cup desiccated unsweetened coconut |
2 tablespoons oil |
1/2 teaspoon black mustard seeds |
3 curry leaves |
Directions:
1. Heat oil in a sauté pan and fry vegetables, garlic and spices for 4 minutes.
2. Add your cooked lentils, tomato juice and water and simmer until lentils are cooked.
3. Drain vegetables.
4. Process vegetable/lentil mixture just a bit to make a chunky paste (do not make a smooth dry paste) and combine with finely chopped peanuts, eggs and breadcrumbs.
5. Form into balls about the size of a golf ball, and bake in your oven at 375°F for 15 minutes.
6. In the meantime make your sauce:.
7. Gently heat yogurt and buttermilk in a pan.
8. Grind coriander, cumin, channa dal, fenugreek seeds, turmeric and dried coconut in a coffee grinder or spice grinder.
9. Add the ground mixture to the yogurt.
10. Then add ginger and chilies.
11. Next add salt to taste.
12. Adjust spices as necessary.
13. Now heat 2 Tablespoons of oil in another pan and add 1/2 teaspoon mustard seeds and 5 curry leaves, cooking until the seeds pop.
14. When kofta is done, gently add to sauce.
15. Add the oil to your curry mixture and serve immediately.
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