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Nadia bara tarkari(coconut kofta gravy)

Dec-13-2017
Minakhi Behera
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Nadia bara tarkari(coconut kofta gravy) RECIPE

A great dish for coconut lovers. Years ago when I was just 9 or 10 something my aunty made this dish. I liked it so much that I can still remember the taste. Mild taste of coconut in a tomato based gravy. So delicious . Every person who loves coconut should try this once at least.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Orissa
  • Shallow fry
  • Boiling
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. For kofta
  2. One coconut scraped
  3. 4 tbsp besan
  4. Salt
  5. Green peas (optional) 1 cup
  6. Kashmir chili powder 1/2 tsp or 2green chili chopped very fine
  7. oil for shallow fry
  8. For gravy
  9. Two medium sized onion
  10. 3 medium tomatoes ripe
  11. Khada masalas:one small dalchini, 3pepper and 2 elaichi
  12. Haldi 1 tsp
  13. Chili powder 1 tsp
  14. Pinch of curry masala
  15. Salt
  16. Green pea 1/2 cup( use 1/2 cup in Koftas and other half for the gravy)
  17. Spring onion chopped half cup
  18. Hara Dhania chopped
  19. 1 tbsp tomato ketchup
  20. One tsp ginger garlic paste

Instructions

  1. FOR KOFTA
  2. Take scraped coconut in a bowl. I used pea for added nutrition. U can skip this. If u r using peas then crush 1/2 cup peas and add to the bowl.
  3. Add chili and chopped hara dhania.
  4. Heat oil in a pan to shallow fry the kofta. When oil is hot add salt to the coconut mixture. Sprinkle besan little by little and mix till u can form a firm ball out of it.
  5. Do not add the flour at a time. Quantity of besan should be just enough to bind the Koftas.
  6. Now add the balls to the oil. Oil should not be smoking hot.
  7. Flip the koftas and shallow fry till light brown. Drain on to an absorbent paper.
  8. FOR THE GRAVY
  9. While preparing for Koftas boil the tomatoes and cubed onions in a pan and keep aside to cool. Reserve the stock.
  10. Peel the tomatoes and blend with the boiled onion and khada masala. Make a smooth paste.
  11. Heat a kadhai and add 1 1/2 tbsp oil.
  12. Add ginger garlic paste and fry till raw smell goes. Add the spring onions and fry a little.
  13. Now add the tomato onion paste, haldi, chili powder, curry powder. Mix. Add peas. Add ketchup.
  14. Add salt. Stir for 2 to 3 minute. Add a cup of water. Use the stock you resevered from boiling tomatoes.
  15. Bring to boil on a medium flame. Check for seasoning. Let it boil for some 5 to 8 minute on low heat.
  16. Add Koftas and hara Dhania.
  17. Switch off . serve with Roti or parathha.

Reviews (1)  

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Mani Kaur
Dec-14-2017
Mani Kaur   Dec-14-2017

Deliciously amazing!!!

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