TUK JA KOFTA

Double Fried Potato In Spiced Gravy
(by Shashi Bhatia)

Ingredients
For the stuffing
Tuk – 10 nos.
Green chilly – 1 no.
Ginger – ¼” piece
Coriander leaves – 1 tsp.
Asafoetida – pinch
Dry Mango powder – ½ tsp.
Red chilli powder – ½ tsp.
Coriander powder – ½ tsp.
Salt – to taste
Cashewnuts – 4 nos.
Raisins – 4 nos.

For the coating
Gram flour – 1 cup
Salt – to taste
Red chilli powder – ½ tsp.
Asafoetida – pinch
Oil – 1 tblsp.
Oil – for frying

For the gravy
Tomatoes – 3 nos.
Green chillies – 2 nos.
Ginger – ½” piece
Mint leaves – 1 tsp.
Coriander seeds – 1 tsp.
Coriander – cumin powder – ½ tsp.
Red chillies – 2 nos.
Salt – to taste
Turmeric powder – ½ tsp.
Coriander leaves – 1 tblsp.

Method
For the stuffing
1. In a bowl, mash the Tuk thoroughly.
2. To this add chopped chilly, finely chopped ginger and coriander leaves. Also add the spices (coriander powder, red chilli powder, mango powder, asafoetida) and salt.
3. Mix well and divide the mixture into 8 balls.
4. With the thumb, make a dent in the ball and add chopped cashew nuts and raisins in the centre. When filled, roll and reshape it again into a ball shape. Keep aside.

For the coating
1. In a bowl, mix the gram flour with salt, red chilli powder, asafetida and oil.
2. Add enough water to make a thick batter of pouring consistency.
3. Take the Tuk balls and dip them in this gram flour batter till it is totally coated.
4. Deep fry these balls in oil on a medium heat till they are light golden brown in colour.
5. Remove from the flame on an absorbent paper to drain off the excess oil. Keep aside.

For the gravy
1. In a mixer, grind the green chillies, mint leaves, ginger, coriander seeds, red chillies and coriander – cumin powder to a fine paste.
2. In a pan, fry this paste till it starts browning. Keep stirring constantly.
3. Add chopped tomatoes, salt, turmeric powder and water and mix well.
4. Cook till the gravy thickens in consistency. Adjust the seasonings.
5. When the gravy thickens, add the fried Tuk balls to this.
6. Garnish with chopped coriander leaves.

To serve
Tuk ja Kofta can be eaten with Phulko or Choka for either lunch or dinner. It is served piping hot.