Corn Soya Koftas in Malwani Gravy

by Tarla Dalal

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Perfect choice for the cold, rainy day, when you want to wake your sleeping senses with a spicy malwani gravy! a traditional recipe, from the heart of the maharashtra, the green gravy with coconut milk and the garden fresh feel of coriander, are indeed a pleasure to accost! not only a sensory delight but a healthy one too, thanks to the generous dose of soya. It's also made with very little oil, so you do not have to worry much about the calorie count either.

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Corn Soya Koftas in Malwani Gravy recipe - How to make Corn Soya Koftas in Malwani Gravy

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Preparation Time: 15 mins Cooking Time: 35 mins Total Time: 50 mins 4Makes 4 servings (4 serving )
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Ingredients

For The Corn Soya Koftas
1/4 cup powdered soya chunks
1/2 cup crushed sweet corn kernels (makai ke dane)
2 tbsp soya flour
2 tsp ginger-green chilli paste
salt to taste
1 tsp sugar
2 tbsp finely chopped coriander (dhania)
soya oil for deep-frying

For The Malwani Gravy
2 tsp soya oil
1/2 cup roughly chopped onions
3 garlic (lehsun) cloves , crushed
2 tbsp freshly grated coconut
1/2 cup chopped coriander (dhania)
1 green chilli , roughly chopped
25 of ginger (adrak)
1/4 tsp turmeric powder (haldi)
salt to taste

Other Ingredients
2 tbsp chopped coriander (dhania) for garnishing

Method

For the corn soya koftas

Combine the soya chunks powder and ¼ cup of warm water together in a bowl, mix well and keep aside for 10 minutes.
Add all the remaining ingredients and mix well.
Divide the mixture into 8 equal portions and shape each portion into oval koftas.
Heat the soya oil in a kadhai and deep-fry the koftas till they turn golden brown in colour. Drain on absorbent paper and keep aside.

For the malwani gravy

Heat the soya oil in a pan, add the onions and garlic and sauté till they are golden brown.
Add the coconut and sauté while stirring continuously for about 2 minutes or till the coconut turns golden brown.
Add the coriander, green chillies, ginger, turmeric powder and blend in a mixer to a smooth paste. Keep aside.
Heat the same kadhai on a medium flame, add the prepared paste, salt and 1 cup of water and simmer for 8 to 10 minutes. Keep aside.

How to proceed