Prep time: 10 mins
Cooking time: 45 mins
Ingredients
- For eggplant kofta:
- 2 medium eggplants
- 2 large cloves of garlic
- 3/4 cup gram flour/chickpea flour
- 1 small onion chopped
- 2 green chillies chopped
- 1/4 cup coriander leaves chopped
- Salt as per taste
- Oil for deep frying
- For the curry:
- 2 bay leaves
- 1-2 dried red chilli
- 1 tsp cumin seeds
- 1 inch Rajah Cinnamon/Cassia
- 2 Rajah Green Cardamoms
- 2-3 Rajah Cloves
- 1 large onion chopped
- 2 tsp ginger-garlic paste
- 1 large tomato chopped
- 1 tsp Rajah Chilli Powder
- 1/2 tsp Rajah Turmeric Powder
- 1 tsp Rajah Cumin Powder
- 1/2 tsp Rajah Coriander Powder
- 12-15 cashew nuts (soaked in water for 10 minutes and then made into a smooth paste)
- 1/2 tsp Rajah Garam Masala Powder
- Salt as per taste
- 2 tbsp veg/sunflower oil
- Handful coriander leaves chopped
Roasted Eggplant Kofta Curry
Method
- To make the koftas:
- First, score the eggplant with a knife and rub some oil and salt on to it. Then put the eggplant on a medium-low open flame on a gas burner. Cover the stove base with some aluminium foil to catch the drippings from the eggplant.
- Roast the eggplant in the oven: First, wash and dry the eggplant. Then pierce the eggplant all over with a knife or fork. Grill the eggplant turning every 5 mins until it is soft and tender.
- Roast the eggplants for 20 - 25 minutes or until cooked through and soft. Prick it with a knife to check the doneness. The skin will be completely charred but it adds a lovely smoky flavour to the dish. Take it off the heat and let it cool slightly.
- Remove the charred skin off the eggplants and scoop out the velvety flesh of the eggplant and mash it lightly with a fork.
- Now add onion, green chiles, coriander leaves, salt, gram flour/chickpea flour and rice flour to the roasted eggplant. Mix everything very well with your fingers. It will be a thick batter.
- Heat enough oil on medium heat to deep fry the koftas. When hot, drop a small ball of batter in the oil. Fry a few at a time do not overcrowd. Keep frying till the koftas turn golden brown on all sides. Remove the koftas with a slotted spoon and keep them on a kitchen towel.
- To make the kofta curry:
- Heat oil in a large pan. when hot temper it with bay leaves, cumin seeds, cardamoms, cinnamon and cloves and sauté.
- When the seeds crackle, add the chopped onion and sauté for 4-5 minutes until soft and translucent.
- Then add the ginger garlic paste and sauté until the raw smell disappears.
- Next, stir in the chopped tomato and sauté on medium heat until soft and mushy.
- Add the Rajah Masalas along with salt and 2 tbsp water and sauté for 1-2 minutes on medium-low heat.
- Now add the cashew nut paste along with 1 1/2 cup of water and bring it to a boil. Lower the heat and cover and cook for 4-5 minutes.
- Finally, drop in the roasted eggplant koftas in the gravy along with 1/2 tsp Rajah Garam Masala and mix. cook for 2-3 minutes.
- Sprinkle with some coriander leaves and take it off the heat.
- Serve it hot with rotis or rice.
