Egg Kofta Green Curry.

Spicy Egg Kofta Green Curry ........ A very tasty dish ......... 

Koftas are a pleasure to eat, but heavy on calories and bit tidious to be done. So I do these very rarely. The Egg koftas were done long back and I had almost forgotten about them. Recently one of my friend reminded me of this dish during our conversation and after that I was all geared up to prepare the same. This dish does take up some of our precious time and patience too, as there are many procedures that go into making of the kofta. Almost like Biryani it takes around 2 hours in all to prepare the same. But do not be disheartened, the pleasure and joy in the eyes of near and dear one’s make up for all the toil gone into making it. A yummy dish indeed that can be relished with roti, paratha or pulav.

Hard boil two eggs, shell them and cut them into each into halves. You will have four pieces.

Pressure cook to 4-5 whistles 2-3 large sized potaotes. Let the pressure drop and allow the potatoes to cool a bit. Peel off the skin and mash the poatoes to a smooth paste. Do not add any water. 

Run 2-3 slices of bread and ¼ cup of rolled oats in a mixture to fine crumbs. Add this mixture to the mashed potatoes. Add in 2 tblsp of besan (gram flour) ½ tsp haldi powder, ½ tsp coriander powder, ½ tsp jeera powder, pinch of garam masala and salt to taste. Mix all to a smooth dough. You can sprinkle a little bit of oil towards the end and roll the dough to a smooth texture. 

Take some dough mixture in hands (it should be somewhat equal to the pieces of eggs) pat it into a round shape, place the halved egg in the center and fold up the edges from all sides. Roll into a smooth oval shaped ball. You can wet your hands a bit to even out the shape smoothly. Place these koftas in the fridge for some time (Optional), it helps while frying the koftas. Remove from fridge in say 30 mins and roll the koftas in rice powder. The koftas should get dusted evenly all round.

Heat ½ cup of oil in a flat bottomed pan and gently place all the 4 koftas and fry them till golden bown on all sides. Keep rolling them often to get evenly browned. Remove and keep aside.

Heat ¼ cup of oil in a thick bottomed pan add in 1 medium sized onion chopped into medium pieces, 5-6 chopped green chillies, small piece of tamarind, 1 inch piece of ginger, 3-4 cloves of garlic, 1 tsp jeera powder, 1 tblsp garam masala powder, 1 tsp fennel powder, 1 tsp cus cus and fry for few minutes. Addd 1 cup of freshly grated coconut and fry for 3-4 minutes. Grind this to a smooth paste with one large bunch of cleaned and rinsed coriander leaves (about 4 cups) and a small tamarind size tamarind. The paste should be very smooth. Remove and keep aside ready.

Heat ¼ cup of oil in a kadai and when hot add in 15-18 garlic skinned and chopped fine. When they turn slightly brownish add in one large sized onions cut into fine pieces. Fry both together till they are evenly browned. Now add in the ground coriander coconut masala and mix well. Fry for 5 minutes on low heat. You can add some water if you find that the masala is getting burnt. Add one cup of water, salt to taste and bring to a boil on medium heat. Add 200 ml coconut milk. I used Dabur Hommade ready made available in tetra pack. You can add freshly extracted coconut milk too, whichever you prefer. Mix well, check seasoning and bring to simmering point on medium heat.

Now gently add in the four egg kofta and mix well, let simmer for 5 minutes on low heat. Add in more hot water and mix well if you find the dish going dry. Sprinkle a handful of finely chopped fresh coriander leaves as a garnish on top of the curry. Spicy Egg Kofta is ready. Serve with pulav, parota, roti or any other dish of your choice.