Kofta

Kofta is a fried cutlet shaped like meatballs, usually served in a creamy gravy. I made the vegetarian version with peas, beans, cabbage and potato. We ate it dry, with paratha.

The red pixie sleeping on her back is made of ceramic. It is a product of Nittsjo Keramik, a pottery firm founded in Sweden way back in 1843.

To make the cutlets, you need,

Peas, frozen - 150 g

Beans - 100 g, ends trimmed

Cabbage - 1/4

Potato - 3 medium

Green chili - 1

Onion - 1, peeled

Garlic - 4 cloves, peeled

Ginger paste - 1 tsp

Chicken masala - 1 and 1/2 tsp

Apple cider vinegar - 1 tsp

Turmeric powder - a pinch

Salt - to taste

Olive oil - 2 tsp + for brushing

Coriander leaves - a few

White bread - 6 to 7 slices

Organic egg - 2

Boil potatoes until soft. Peel. Mash with the back of a fork. Keep aside.

Chop beans and cabbage into small pieces. Thaw peas. Marinate the vegetables with minced chili, ginger paste, chicken masala, turmeric powder, salt and vinegar. Stir to mix well. Let the spices soak in for 15 minutes.

Mince garlic. Chop onion into thin slices.

Heat a saucepan. Add 2 tsps of oil. Add garlic and onion. Saute until the onions are translucent. Add marinated vegetables. Stir and cook for 5 minutes. Add potato and coriander leaves. Stir. Allow to cool.

Break the eggs in a bowl. Whisk.

Crumble the bread slices roughly with your fingers.

Make small balls with the cooked vegetables. Dip in egg and coat with breadcrumbs.

Heat a saucepan and brush with oil. Place the veggie balls. Every few minutes, change sides of the balls which touch the pan, so that the kofta is evenly browned all over. Serve hot with a tomato dip.