Ingredients:

• 500 g – Lotus stem (bhee) (fresh, peeled, grated, squeezed with hands)
• 3 tsp – besan
• Salt to taste
• 1 tsp – Red Chilli powder
• Ingredients for curry:
• 1 – onion, medium (cut in any shape and size)
• 1 – tomato, big (cut in any shape and size)
• 1 tsp each – Ginger and Garlic paste
• 4 – Green chillies (cut into 1/2)
• 2 cups – water
• 1 tbsp – fresh Cream
• Coriander leaves – few sprigs
• 1 tsp – Garam Masala powder

Method:

1. For koftas:
2. Mix all the ingredients together in a bowl with your hand and make sure there is no water at all.
3. Take a little mixture in your hand and make medium-sized balls . (don’t press too much)
4. Heat oil in a kadai for deep frying and fry these balls ,till they are slightly dark brown. (make sure they don’t stick to each other)
5. Keep aside on a blotting paper to soak oil.
6. For curry:
7. Heat 3 tbsp of oil in kadai and add onion.
8. Fry till light brown (do not burn).
9. Add tomato and green chillies to these onion pieces and cook till tender on mid-high flame.
10. Take out, cool and grind this mixture to a paste.
11. Now, return this mixture back to the kadai and add ginger-garlic paste to it.
12. Fry for 5 minutes.
13. Add 2 cups of water to the mixture and boil for about 10-12 minutes.
14. Just before serving, add the koftas in the curry and garnish with a little cream, coriander leaves and garam masala powder.
15. Serve steaming hot with rice/chapattis.

Recipe courtesy of Puja