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Nargisi kofta
By : Rehana Khambaty
Category : Egg, Meat, Curries and gravies, Regional cuisine
Servings : 3
Time Taken : 30-45 mins
Rating :
Method
  1. Boil 1/2 cup water and add minced meat.Add all other ingredients for kofta except besan, curds and eggs. Lower heat and cook for 15-20 mins. Add besan and cook for another minute or two. The minced meat should be quite dry.Grind into a paste.
  2. Add 1 raw egg and curds and knead well.Divide into 12 portions. shape each into a cup. Invert a cup on each end of the boiled eggs and cover up completely with the meat mixture.
  3. Fry each roll in hot oil until golden brown. Halve each egg and keep them hot in a dish while the gravy is being made.

For the gravy:

  1. Heat the oil or ghee for gravy and fry the sliced onion until golden brown. Add the ground masala and sliced green chilli. Fry until gthe masala has a pleasant aroma. Add chilli powder, garam masala and turmeric powder.Mix well.
  2. Beat the curds well and add to the fried masala. Cook until the ghee separates and the gravy has a rich brown colour.
  3. Add blanched tomatoes cut into small pieces.Cook until it forms a thick sauce (about 5-7 minutes).Add salt.
  4. Add hot water and bring to boil.
  5. Pour over the koftas and serve hot garnished with chopped coriander leaves.
Ingredients:

For the Koftas:

1/2 kg finely minced meat
2 tbsp gramflour (besan)
1 tbsp coconut (grated)
1/2 tsp turmeric powder
1-1 1/2 tbsp curds
1 cm cube ginger
1 small onion, sliced
1 green chilli
6-8 clove of garlic
1/2 tsp chilli powder
1/2 tsp garam masala powder
1 tsp salt
1/2 cup water
7 eggs

For the gravy:

1/2 cup curds
1 cup hot water
2 medium tomatoes
1 small onion, sliced
2 green chilies, sliced
3/4 cm cube ginger
2-3 cloves of garlic (ground together fine)
1 small onion
1/2 tsp chilli powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp salt
2 tbsp oil or ghee
coriander leaves for garnishing
garam masala powder
2 cloves
3-4 pepper corn
2 cm cinnamon
2 cardamoms ( Roast and powder.Keep in bottle)
1/2 tsp jeera
1/2 tsp black jeera

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