12-15Cashew nuts(soaked in water for 10 minutes and then made into a smooth paste)
1tspChilli powder
1/2tspTurmeric powder
1/2tspcoriander powder
1tsp Cumin powder
1/2tspGaram masala powder
Salt as per taste
2tbspVeg/Sunflower Oil
Handful Coriander leaves chopped
Instructions
To make then koftas:
Firstly score the eggplants with a knife and rub it with some oil and salt. Now put it in medium-low open flame on a gas burner. I covered the stove base with some aluminium foil to catch the drippings from the eggplant. Roasting Eggplant/Begun in oven Wash and dry the eggplant. Then pierce the eggplant all over with a knife or fork. I roasted the eggplant in my oven. Grill the eggplant turning every 5 mins. Grill until its is soft and tender.)
Roast the eggplants for 20 to 25 minutes or until cooked through and soft. Prick it with a knife to check the doneness. The skin will be completely charred but it add a lovely smoky flavour to the dish. Take it off the heat and let it cool slightly.
Remove the charred skin off the eggplants and scoop out the velvety flesh of the eggplant and mash it lightly with a fork. To that add the roasted eggplant add onion, green chiles, coriander leaves, salt, gram flour/chickpea flour and rice flour. Mix everything very well with your fingers. It will be a thick batter.
Heat enough oil on medium heat to deep fry the koftas. When hot drop a small ball of batter in the oil. Fry few at a time do not over crowd.
Fry till they turn golden brown on all sides. Remove with a slotted spoon and keep it on a kitchen towel.
To make the Kofta Curry:
Heat oil in a large pan. when hot temper it with bay leaves, cumin seeds, cardamoms, cinnamon and cloves and saute.
When the seeds crackle add the chopped onion and saute for 4-5 minutes until soft and translucent.
Then add the ginger garlic paste and saute until the raw smell disappears.
Next stir in the chopped tomato and saute on medium heat until soft and mushy.
Add the turmeric, chilli, cumin, coriander powders along with salt and 2 tbsp water and saute for 1-2 minutes.
Now add the cashew nut paste and mic it well with the masala.
Add 1 1/2 cup of water and bring it to a boil. Lower the heat and cover and cook for 4-5 minutes.
Finally drop in the roasted eggplant koftas in the gravy along with 1/2 tsp garam masala and mix. cook for 2-3 minutes.
Sprinkle with some coriander leaves and take it off the heat. Serve it hot with roti or rice.