Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Kofta is a savoury ball made of meat, paneer or vegetables mixed with spices. Lauki (bottle gourd) kofta is the most popular and frequently-made type of vegetable kofta.
In this recipe, we are going to use baingan (eggplant) to prepare the kofta dish. It is a unique dish that is quite delicious. Do not omit the kasuri methi (dried fenugreek leaves) as it gives the dish a unique flavour.
Another important ingredient is besan, also called gram flour (brown chickpea flour). This is different from chickpea flour, which is made with white chickpeas or garbanzo beans.
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Try this unique baingan kofta. It's just as delicious as lauki kofta!
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- 500 grams baingan (eggplant)
- 6 tbsp roasted besan (gram flour)
- 1/2 tsp salt
- 1/2 tsp deghi mirch (red chilli powder)
- 2 tsp dhania powder (coriander powder)
- 1/4 tsp garam masala
- mustard oil, for frying
- 1 tsp jeera (cumin seeds)
- 2 medium-sized onions, pureed
- 1 tbsp ginger-garlic paste
- 1 chopped green chilli
- 2 tomatoes, pureed
- 1 tsp salt
- 1/2 tsp or less turmeric powder
- 1/4 tsp deghi mirch powder
- 2 tsp coriander powder
- 1/2 tsp kashmiri red chilli powder
- 1.5 tsp kasuri methi (dry fenugreek leaves)
- 1/2 cup milk
- 2 tbsp chopped hara dhania (cilantro)
- 1/2 tsp garam masala
- Peel and cut the eggplant in halves. Check for any worms and scrape out mature seeds, if any. Grate the eggplant through the biggest hole of a hand grater. Squeeze out the juice from the grated eggplant, and set aside the juice for use later.
- Add the besan, salt, red chilli powder, coriander powder and garam masala to the grated and squeezed eggplant. Mix well. Add more besan, one tablespoon at a time, until the mixture just about firms up when a portion of it is shaped into a lemon-sized ball (kofta). Make all of the koftas and set aside.
- Preheat the oil on low heat until it is hot. Drop the koftas in the hot oil and let them fry undisturbed for 15-20 seconds; then flip and fry until they turn golden. Keep turning them over so they fry evenly. Fry the koftas in batches if needed. Set aside.
- Keep a pan on low heat and add 3 tablespoons of the mustard oil. Add the jeera, raise heat to low-medium and stir until the jeera crackles.
- Add the pureed onions and mix well. Saute for about 4-5 minutes. Add the ginger-garlic paste and chopped green chilli. Stir and saute until the masala turns brown.
- Add the tomato puree and mix well. Add the salt, turmeric powder, deghi mirch powder, coriander powder and kashmiri red chilli powder. Raise the heat to medium and mix well. Add the kasuri methi and stir-roast the masala until the oil separates out.
- Put in the saved eggplant juice and 2 cups water. Add water depending on how much gravy you want. Stir well, raise the heat to medium-high and let the mixture come to a boil.
- Add the milk and let the mixture come to a boil again. Add the cilantro and garam masala. Mix well and let the gravy come to a boil.
- Reduce heat to low, cover with a lid and cook the gravy for 5-7 minutes.
- Add in the koftas and mix well. Lower heat to low-medium and cover with a lid. Cook for 5-6 minutes and keep checking while is cooking.
- Eggplant kofta curry is ready. Serve wih roti or paratha.
© 2022 Rajan Singh Jolly