Name: Root Veg Kofta in Leafy Vegetables Stem Curry recipe by Sujata Hande-Parab at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: For Root Vegetable Koftas – Boiled Potato – 1 medium (mashed or grated); Sweet Potato – 1 small or ½ cup (boiled or Microwaved, mashed or grated); Yam – ½ cup (boiled or Microwaved, mashed or grated); Kanga or Goan sweet Potato - 1 boiled or Microwaved, mashed or grated (optional); Finely chopped onion – ½ medium; Cumin powder – 1tsp; Finely chopped coriander leaves – 1 ½ tbsp; Lemon juice – 1 tsp; Rice flour – 1 tbsp; Salt to taste; Oil – ½ tbsp for tempering + 1 ½ cup for frying; For Coarse green paste – Green chillies – 1-2; Grated or chopped ginger – 1 ½ tsp; Garlic cloves - 3; Leafy vegetables stems puree - Spinach stems – 1 cup; Alu or colocasia stems - 1/2 cup (Stems need to peel prior cooking); Coriander stems - ½ cup; Dill or Shepu stems - 1/4 the cup; For Curry paste – Finely chopped onion – ¾ medium; Fresh grated coconut – ½ cup; Ginger – 1tbsp; Garlic cloves– 4 Finely chopped; Tomato – 1 medium; For Curry – Cumin powder - 1/4 tsp; Coriander Powder – ½ tsp; Red chilli powder – 1 tsp; Garam Masala – 1 tsp; Salt to taste.; Curd – ½ tbsp(whisked)

ABOUT Root Veg Kofta in Leafy Vegetables Stem Curry RECIPE

Stems need to peel prior cooking Colacasia stems. Coat Yam pieces well with kokum water prior cooking them. Instead of Rice flour, besan or gram flour or corn flour can also be used. This is fusion dish, prepared using root vegetable (Potato, Yam, Sweet Potato and Kanga) Koftas and curry are prepared using leafy vegetable stems. This curry tastes awesome and goes well with rice, chapati, Roti or Naan.

Ingredients Serving: 6

For Root Vegetable Koftas – Boiled Potato – 1 medium (mashed or grated)
Sweet Potato – 1 small or ½ cup (boiled or Microwaved, mashed or grated)
Yam – ½ cup (boiled or Microwaved, mashed or grated)
Kanga or Goan sweet Potato - 1 boiled or Microwaved, mashed or grated (optional)
Finely chopped onion – ½ medium
Cumin powder – 1tsp
Finely chopped coriander leaves – 1 ½ tbsp
Lemon juice – 1 tsp
Rice flour – 1 tbsp
Salt to taste
Oil – ½ tbsp for tempering + 1 ½ cup for frying
For Coarse green paste – Green chillies – 1-2
Grated or chopped ginger – 1 ½ tsp
Garlic cloves - 3
Leafy vegetables stems puree - Spinach stems – 1 cup
Alu or colocasia stems - 1/2 cup (Stems need to peel prior cooking)
Coriander stems - ½ cup
Dill or Shepu stems - 1/4 the cup
For Curry paste – Finely chopped onion – ¾ medium
Fresh grated coconut – ½ cup
Ginger – 1tbsp
Garlic cloves– 4 Finely chopped
Tomato – 1 medium
For Curry – Cumin powder - 1/4 tsp
Coriander Powder – ½ tsp
Red chilli powder – 1 tsp
Garam Masala – 1 tsp
Salt to taste.
Curd – ½ tbsp(whisked)

Instructions

Root Vegetable Koftas – Peel Yam or Suran and cut into cubes. In another bowl soak 3-4 pieces of kokum in the 2 tbsp water. Once soaked. Apply that water on the yam pieces. Keep aside for 15 minutes.
Remove and rinse them well in water.
Peel and Wash all other root vegetables thoroughly under running water. Pat dry. Arrange them on a baking tray. apply some oil and salt. Microwave for 7-8 minutes or until tender. Or simply cook in presser cooker.
Let them cool. Mash it or blend it.
Blend garlic, ginger and green chilli into a coarse paste.
In a nonstick pan, heat oil. Add finely chopped onion. Cook till translucent.
Add prepared green paste. Cook till raw aroma goes away. Add cumin powder, Salt. Mix well.
Add lemon juice and finely chopped coriander leaves. Mix well.
Add Mashed or blended root vegetable mixture. Add rice flour. Mix well till it incorporates well with each other.
Keep this mixture in the refrigerator for 15 -20 minutes.
Heat oil in a wok or kadai. Apply some oil on hands. Make small elongated logs. Fry them on the low medium flame until brown and crisp.
Drain on absorbent paper. Keep side.
Leafy vegetables Stem Curry - Chop all stems and cook adding salt and 2 green chillies. Once cooled, blend mixture into a fine puree. Pass this puree through soup sieve.
In a pan dry roast Chopped Onion until translucent.
Add ginger and garlic. Roast for 1-2 minutes.
Add freshly grated coconut. Roast for few seconds.
Blend and make a paste. Add finely chopped tomato. Blend again into a fine paste.
In a pan heat oil. Add cumin seeds. Let it splutter.
Add prepared paste. Cook well.
Add cumin powder, coriander powder, garam masala, red chilli powder, salt mix well.
Add prepared stem puree. Simmer it until curry thickens a bit.
Switch off the flame and Add curd. Mix well.
At the time of serving place koftas on a plate. Pour prepared gravy. Garnish with cream.
Serve hot with rice or Roti, Chapati.

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