Little Millet Kofta Curry is a scrumptious and healthy dish that brings together the goodness of little millet and the richness of a classic kofta curry. Perfect for a wholesome meal, this dish is both nutritious and delicious. Let’s get cooking!
Ingredients:
For the Kofta:
- 1 cup Little Millet
- 1 cup Grated Bottle Gourd (lauki) or Zucchini
- 1/2 cup Besan (Gram Flour)
- 1/4 cup Fresh Coriander Leaves, finely chopped
- 1-2 Green Chilies, finely chopped
- 1 tsp Ginger-Garlic Paste
- 1/2 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chili Powder
- Salt to taste
- Oil for deep frying
For the Curry:
- 2 tbsp Oil
- 1 medium Onion, finely chopped
- 1 tsp Ginger-Garlic Paste
- 2 medium Tomatoes, finely chopped
- 1/2 cup Yogurt (curd)
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- Salt to taste
- 1/2 cup Water (adjust as needed)
- Fresh Coriander Leaves for garnish
Instructions:
- Prepare the Little Millet:
- Rinse the little millet under running water. In a saucepan, bring 1 1/2 cups of water to a boil and add the millet. Reduce the heat, cover, and simmer for about 15 minutes or until the millet is cooked and water is absorbed. Allow it to cool.
- Make the Kofta Mixture:
- In a large mixing bowl, combine the cooked little millet, grated bottle gourd, besan, chopped coriander leaves, green chilies, ginger-garlic paste, cumin seeds, turmeric powder, red chili powder, and salt. Mix well to form a dough-like mixture.
- Form and Fry the Koftas:
- Divide the mixture into small portions and roll them into balls or oval shapes. Heat oil in a deep frying pan over medium heat. Fry the koftas in batches, ensuring they are golden brown and cooked through. Remove them with a slotted spoon and drain on paper towels.
- Prepare the Curry:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears. Stir in the chopped tomatoes and cook until they soften.
- Reduce the heat and add the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes until the oil starts to separate from the masala.
- Add the yogurt, stirring continuously to avoid curdling. Cook for another 5 minutes until the curry thickens.
- Add the Koftas:
- Gently add the fried koftas into the curry. Simmer for 5-10 minutes, allowing the koftas to soak up the flavors of the curry. Adjust the consistency of the curry with water as needed.
- Finish and Serve:
- Sprinkle garam masala over the curry and mix well. Garnish with fresh coriander leaves.
- Serve the Little Millet Kofta Curry hot with steamed rice, naan, or roti.
Tips and Variations:
- Vegetable Variations: You can use other grated vegetables like carrots or spinach in the kofta mixture for added nutrition.
- Vegan Option: For a vegan version, substitute yogurt with coconut milk or cashew cream.
- Spice Level: Adjust the spices according to your taste preference. Add extra green chilies or red chili powder for more heat.
- Baking Option: For a healthier version, bake the koftas at 180°C (350°F) for 15-20 minutes, turning them halfway through, until they are golden brown.
This Little Millet Kofta Curry is a wholesome meal that combines the nutritional benefits of little millet with the comforting flavors of a classic curry. Enjoy this delightful dish with your family and friends!
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