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Chou Chou (chayote squash)- 1 (small size)
Radish -1 (medium)
-4 to 5 (big size)
Besan Flour -1/4 cup
Chilli Powder -1 tsp
Powder -1 tsp
Oil -to fry
-1 small bunch
Salt - to taste
How to Make Multi-Vegetable Kofta
Remove the skin of chou chou, carrot and radish.
Grate them using vegetable grater. Remove the water.
Chop green chillies and add it with the shredded vegetables. Add salt, besan flour. Roll into balls and deep fry the koftas like pakoras, till they are light golden brown colour. Keep aside.
Boil the tomatoes in hot water, till its skin started to peel. Remove the tomatoes, let it cool a bit and remove the skin. Grind it in a mixie to get pulp.
In a heavy bottomed dish, add 2 tbsp oil. Fry ginger garlic paste, add minced onion, and fry till a nice aroma comes.
Add chilli powder, masala powder, turmeric powder and salt and add the tomato pulp.
Add 1 cup water and let the gravy simmer for 5 mins.
After the gravy thickens to your taste, add the fried koftas , 1 pinch of sugar (if you want) and remove from fire.
Garnish with coriander leaves. Better to serve the dish after koftas have soaked well in the gravy which may take 10-15 mins.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.