Name: Nadia bara tarkari(coconut kofta gravy) recipe by Minakhi Behera at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: For kofta; One coconut scraped; 4 tbsp besan; Salt; Green peas (optional) 1 cup; Kashmir chili powder 1/2 tsp or 2green chili chopped very fine; oil for shallow fry; For gravy; Two medium sized onion; 3 medium tomatoes ripe; Khada masalas:one small dalchini, 3pepper and 2 elaichi; Haldi 1 tsp; Chili powder 1 tsp; Pinch of curry masala; Salt; Green pea 1/2 cup( use 1/2 cup in Koftas and other half for the gravy); Spring onion chopped half cup; Hara Dhania chopped; 1 tbsp tomato ketchup; One tsp ginger garlic paste

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.

Ingredients Serving: 4

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

Instructions

FOR KOFTA
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.
Add chili and chopped hara dhania.
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.
Do not add the flour at a time. Quantity of besan should be just enough to bind the Koftas.
Now add the balls to the oil. Oil should not be smoking hot.
Flip the koftas and shallow fry till light brown. Drain on to an absorbent paper.
FOR THE GRAVY
While preparing for Koftas boil the tomatoes and cubed onions in a pan and keep aside to cool. Reserve the stock.
Peel the tomatoes and blend with the boiled onion and khada masala. Make a smooth paste.
Heat a kadhai and add 1 1/2 tbsp oil.
Add ginger garlic paste and fry till raw smell goes. Add the spring onions and fry a little.
Now add the tomato onion paste, haldi, chili powder, curry powder. Mix. Add peas. Add ketchup.
Add salt. Stir for 2 to 3 minute. Add a cup of water. Use the stock you resevered from boiling tomatoes.
Bring to boil on a medium flame. Check for seasoning. Let it boil for some 5 to 8 minute on low heat.
Add Koftas and hara Dhania.
Switch off . serve with Roti or parathha.

Similar Recipes