Vegetable Kofta

It is our last few moments in Rishikesh. Bhava and I are packed and ready to go. Dehradun. Delhi. Newark. San Diego. 36 hours of travel.

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It is worth it. To sit by the Ganges, Hike in the Himalayas. Listen to sages. Be in the presence of enlightened ones. Meet international Yogis, adepts and Sadhaks. Soak in the bhav’ with my Bhava.

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We were up early this morning, enjoying our final hours with “Ma Ganga” ~ Meditating in the predawn by the huge window in our room that overlooks this storied river; listening to her soothing yet powerful flow, while stirred by the punctuating cries of pilgrims heading to pay homage to Shiva at Neelkanth Temple, on the eve of Shivaratri. Then to the Ghat for Puja, flowers for Ma Ganga, and Sadhana with our fellow Deep Yogis.

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We just had an early lunch at the Green Hotel before our beloved friend Madhav heads over to fetch us for the airport.

What did we have for our last meal? Why Palak Paneer, of course, along with Vegetable Kofta, a kind of Vegan Meatballs in a curry sauce, without meat,  wheat, eggs ~ just pure delight. It’s the ultimate comfort food. Something I need lots of now, as departing this heavenly realm is never easy for me.

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With this last hour, we could go back to the river, but at this point, that feels maudlin. It is hard enough to leave. Just thinking about it, my heart starts to crack. Instead, we look forward, thinking about all that we have to return to  ~ our precious family, our friends, students, fellow Yogis, even our own holy waters – the Pacific.

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I am also looking forward to sharing some of the Indian specialties we’ve enjoyed here, starting with these delightful Koftas.

Kofta

While it includes a few “exotic” ingredients, the spices are usually carried by Whole Foods or  your local spice shop. Otherwise, order in small quantities online from a reputable purveyor. Having said that, it does require one special ingredient: Gram flour. Also known as Besam, it is simply ground chickpea and is used in cooking, in natural home remedies for skincare, and in Ayurvedic treatments all over India.

Apart from having a high protein content, when mixed with an equal proportion of water, gram flour can be used as an egg-replacer in vegan cooking. You can find it at any Asian or Indian market, but in the meantime bread crumbs will work.

Vegetable Kofta Curry

Koftas

1 c Cabbage
1 Carrot
1 Red Pepper
1 c Broccoli and/or Cauliflower
2 Bananas
1 Onion, chopped fine
2 T Gram flour (or bread crumbs)
1 t Garam Masala
1 t Ginger Paste
1 bunch cilantro, chopped
1 t lemon juice
Himalayan salt, to taste
Freshly ground black pepper, to taste
2 T Peanut Oil (an alternative could be coconut)

Curry

1 c Tomato purée
1/2 Onion chopped
1 t Chili paste
1/2 t Ginger paste
1/2 t Garlic Paste
1 t Cumin seeds
2 t Coconut powder (flour)
1 t Fenugreek seeds (or powder)
1 t Turmeric
1 t Coriander
1 t Cayenne
2-3 Green chillies, sliced fine (or 1 t cayenne powder)
1 c Water
2 T Oil (ghee, Coconut Oil, Safflower Oil, etc.)
1/4 c Cilantro, chopped

Grate the vegetables for the Kofta and mix together in a bowl with the rest of the Kofta ingredients. Wet your hands with water and with your hands divide into 10-12 small portions and roll into round balls. Fry the koftas in hot oil until they brown all over (I will try baking these instead), and put to the side.

To make the curry sauce, heat the oil in a pan and toast the fenugreek seeds for about 1 minute. Add the cumin seeds and onion. Sauté until it turns a golden brown.

Stir in the ginger paste, coconut powder, spices and salt. After about 1 minute, add in the tomato purée and the water and bring to a boil.

Add the koftas made earlier and cook for 5 minutes.

Garnish with chopped coriander and serve with paratha or roti.

This recipe is a westernized  amalgam of two very different recipes from Cooking with Sapana  and Sindhi Rasoi to whom I am so grateful. If you make these before I get home, please let me know how you like them, and what adaptions you make.

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Meanwhile, how about coming with us to India next year? It is not only magical, it is life-changing. And the food is endless delight!
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Be home soon! Namaste! 

Yum

31 thoughts on “Vegetable Kofta

  1. Thank you Laura for giving us quite the taste of India and the recipe. Wishing all of you smooth travels home : )

  2. Sounds marvelous! Can’t wait to make it, & also will enjoy having Beautiful You & Dear Bhava home with us on the pacific side… Much love & safe travels!

  3. So wonderful, you get to bring home and share some of the essence of your journey’s experience both in your heart and into your kitchen. Namaste!

  4. I hope you are now back safe and sound. I am so sad you had to leave this beautiful and enchanted place!! I am saving my pennies to go with you next time.

  5. i have never tried kofta, but your description alone begets its nature as a comfort food – sounds yummy safe travels.

  6. You sound amazing here. So happy to see the colorful photos and hear your voice. The richness of your experience shines thru. Looking forward to more. I hope your journey was safe and that you are delighting in all the goodness of home.

  7. Thanks for including a link to my blog and recipe for Vegetable Kofta curry. Felt extremely happy that the recipe worked for you. Shall try the curry/sauce, your way 🙂

  8. Pingback: Kofta Korma (Bengali meatball curry) | Yummyfoodmadeeasy

  9. Where to begin? Your travelogue is endearing. The meditation by the water and the kid jumping out of these virtual pages. I have never had Indian vegetarian koftas, though I am Indian myself. I also found the bananas as an ingredient intriguing. What a wonderful recipe I am happy you shared here. There are so many regional specialties I am not familiar with.

  10. Such moving story…even though I have never been to India, I can relate…This is an amazing recipe and I can’t wait to try it…<3

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