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Kamal Kakri (Lotus Stem) Kofta Curry



  • 150 gm kamal kakri (bhen)
  • 20gm gram flour (besan)
  • 1 green chilli choppped
  • 1/4 tsp red chilli powder
  • 1/4 tsp garam masala
  • oil for frying
  • salt to taste

For the gravy:
  • 2 onions
  • 3-4 toomatoes
  • 1" piece of ginger
  • 3-4 flakes of garlic
  • 2 tbsp oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 2 tbsp curd
  • salt to taste

For garnishing:
  • 1/2 tsp garam masala
  • some coriander leaves


Scrape, wash and grate the kamal kakri. Add masalas, green chilli and besan to it. Mix well.

Make balls and deep fry in oil till they are golden brown. When all is done, keep aside.

For the gravy:
Grind the onion, ginger and garlic to a fine paste. Blanch tomatoes and make a puree.

Heat oil in a pan and fry the paste to golden brown. Add salt , red chilli powder, turmeric powder, tomato puree, beaten curd and liitle hot water. Cook till gravy is done.

Finally add fried Koftas to the gravy. Simmer over a low flame for 2-3 minutes. Serve hot sprinkled with garam masala and coriander leaves.



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