August phool (august flower) kofta curry

• Servings: 4
• Preparation time: 20 minutes.
•  Deep frying time: 4 minutes.
• Making curry time: 15 minutes.
• Cooking time: 2-3 minutes.
• Total time: 42 minutes.

“August phool (august flower) kofta curry” is a seasonal delicacy prepared with the tender blossoms that bloom around in our Kudankulam home garden. These delicate flowers are carefully handpicked in the morning, when they are fresh. Blended with gram flour, mild spices, and a hint of love, they are shaped into soft koftas and simmered in a flavourful curry.

The dish not only reflects the natural abundance of our home garden but also carries the warmth and essence of traditional home-style cooking. Each bite brings the freshness of the season and the taste of Kudankulam’s simple, wholesome life.

August flower has bunch of healthy value; has high content of vitamin ‘A’ and calcium, the reason behind its health benefits. It has unique power of healing wounds, itches, bruises and sprains due to its antibacterial properties.

Ingredient:

For making kofta:

• August phool (august flower): 100-150 gm.
• Salt: ½ teaspoon
• Chilli powder: 1 teaspoon
• Besan (gram flour): 1 cup
•  Mustard oil: to deep fry

For curry:

• Mustard oil: 2 teaspoon
• Cumin: ½ teaspoon
• Onion: 1 no. (Medium size)
• Green chilli: 1 no.
• Garlic: 4-5 flakes
• Ginger: 2”piece
• Tomato: 1 no (medium)
• Coriander powder: 1 teaspoon
• Turmeric powder: half teaspoon
• Chilli powder: 1/2 teaspoon
• Garam masala powder: 1/2 teaspoon
• Curd: ½ cup
• Milk: 1 cup
• Butter: 1 teaspoon

Preparation:

1. Slice onion, garlic, tomato, ginger and green chilli, Grind all together make a fine paste, keep aside.
2. Take flower; discard stigma (centre hard stem), chop roughly.
3. Take a mixing bowl and put, Besan, ½ teaspoon of chilli powder, chopped flower, salt and little amount of water if required.
4. Mix and Mash all together to make dough for kofta.
5. Shape it to lemon size ball. Keep aside.
6. Now raw kofta is ready.

Method:

1. Take a fry pan; heat oil in a fry pan till it smokes.
2.  Deep fry the kofta  on medium flame (ball) till it turns golden brown in colour from all sides(about 3-4 minutes). Keep aside.

For curry:

1. Take a fry pan. Put 2 table spoon of oil in it, heat it till smoke comes.
2. Add cumin seed, wait for few seconds, and add grounded fine masala paste.
3.  Stir fry on medium lower flame; it till it gets light brown in colour, take care, it should not burn( about 6-7 minutes)
4. Add salt, turmeric powder, chilli powder, and coriander powder, continue to fry for a minute.
5. Add whipped curd and fry it in lower flame. (2-3 minutes)
6. Add milk slowly; allow it (gravy) to Boil.
7. Add fried kofta and Garam masala powder.
8.  Boil it again put off the flame.
9. August phool (august flower) kofta curry is ready to serve.
10. Transfer this into serving bowl;
11. Decorate with butter and coriander leaf.
12. Serve with “Chapati” or “Steamed Rice“.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

August phool (august flower) kofta curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.