Tuk ja Kofta

Method

Tap a number to tick off a step.

Stuffing

1. 1

   Mash the tuk thoroughly in a bowl.

2. 2

   Add the chopped green chilli, finely chopped ginger, coriander leaves, asafoetida, dry mango powder, red chilli powder, coriander powder and salt, and mix well.

3. 3

   Divide the mixture into 8 balls.

4. 4

   Press a dent into each ball with your thumb, put in some chopped cashews and raisins, close it up and reshape it into a ball. Set aside.

Coating

1. 5

   In a bowl, mix the gram flour, salt, red chilli powder, asafoetida and 1 tbsp oil.

2. 6

   Add water until you have a thick batter of pouring consistency.

3. 7

   Dip each tuk ball in the batter until it is completely coated.

4. 8

   Deep-fry over a medium flame until light golden brown.

5. 9

   Drain on absorbent paper to remove the excess oil. Set aside.

Gravy

1. 10

   In a mixer, grind the green chillies, mint leaves, ginger, coriander seeds, red chillies and coriander-cumin powder to a fine paste.

2. 11

   Fry the paste in a pan, stirring constantly, until it starts to brown.

3. 12

   Add the chopped tomatoes, salt, turmeric powder and water and mix well.

4. 13

   Cook until the gravy thickens. Adjust the seasoning.

5. 14

   Add the fried tuk balls to the thickened gravy.

6. 15

   Garnish with chopped coriander leaves.