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Appeared in Femina, April 8, 1995
Adjudged 1st Prize winner, Vegetarian section
- 500 g. mustard leaves
- 1 cup urad dal
- 1/2 cup green peas, shelled and boiled
- 1/4 cup finely chopped onion
- 3 tsp. ginger-garlic-green chili paste
- 1 tsp. cumin seeds
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. garam masala powder
- 1/2 tsp. black pepper powder
- salt to taste
- oil
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To prepare the koftas:
Wash and soak the urad dal overnight and grind it to a fine
paste. In a bowl mix urad dal paste, 2 tsp. ginger-garlic-green
chili paste, pepper powder and salt to taste. Mix all the
ingredients well. Divide into small portions and roll into
balls. Deep fry the balls into hot oil till golden brown and
done.
To prepare the curry:
Boil mustard leaves, drain and grind to a fine paste. Heat two
tbsp. oil in a kadai and season with cumin seeds. Add chopped
onion and fry till it turns brown. Add one tsp.
ginger-garlic-green chili paste and fry for a few minutes. Add
mustard leaves paste and cook till it leaves the sides of the
kadai. Add salt, turmeric powder, chili powder and two cups
water. Stir well. Simmer for a few minutes. Add boiled green
peas and fried koftas and simmer for five minutes. Sprinkle
garam masala powder. |
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