Madumbi Kofta Curry (gluten free)

This recipe is definitely inspired by my hubby.  He asked me to make garlic kulambu and suggested I add madumbi.  I thought about it for a while and decided to jazz up the madumbi ….and viola …what do we have?…Lekker Madumbi Kofta Curry.  Madumbi on its own is really delicious but now mm mmm mmmm…Taro – Madumbi or Amadumbi – whatever you prefer calling it, I highly recommend this dish.

Recipe as follow:

Preparation:  30 minutes

Cooking time:  45- 1 hour including Kofta’s and Gravy

Serves:  4

Yields:  24 kofta’s

Kofta’s

500g Madumbies washed, peeled & boiled until tender and mashed

½ cup 125ml cooked chickpeas roughly mashed with a fork

160ml rolled oats (pounded coarsely)

1 tsp (5ml) coriander powder

1 tsp (5ml) cumin seeds

1 ½ tsp salt (adjust according)

1 tsp finely chopped garlic

2-3 green chillies finely diced

1 tbsp 15ml finely chopped flat leave parsley

2 tbsp (30ml) finely chopped coriander leaves

¼ cup finely sliced spring onions (add more for extra flavour)

Oil for deep frying

Gravy

2-3 tbsp (30-45ml) olive oil (add more if you like)

¼ tsp black mustard seeds

2-3 sprigs tender curry leaves (30-40 leaves

1 medium onion finely sliced -1 cup (250ml)

1 tbsp (15ml) chana dhal (Bengal gram dhal)

2 bay leaves

¼ tsp cumin seeds

¼ tsp fenugreek seeds

½ tsp roughly crushed black pepper

½ tbsp finely chopped ginger

½ tsp finely chopped garlic

1 tbsp (15ml) coriander powder

½ tbsp cumin powder

1 tsp (5ml) turmeric powder

2-3tbsp (30-45ml) mixed masala or paprika powder

1 can tomatoes – liquidized

1 tsp (5ml) salt – adjust according

½ – 1 tsp concentrate tamarind

1 tsp brown sugar

1 cup (250ml) water

Spring onions finely chopped

Coriander leaves finely chopped

Let’s cook 🙂

• Let’s start with the kofta’s – combine all kofta ingredients. Mix herbs and spices thoroughly.  If mixture is too wet add more oats.  Divide into small portions and roll into balls.
• Fry in medium hot oil – 3-5 minutes until kofta’s float. Fry until lightly brown.    Careful not to burn them.  Strain on a paper towel.  Keep aside until gravy is cooked.
• Now for our delicious gravy – heat oil in a pot. Add mustard seeds and curry leaves.  Once seeds pop add onion, chana dhal, bay leaves, cumin seeds, fenugreek seeds, and black pepper – sauté until onions are soft and translucent.
• Add garlic and ginger – fry for a few seconds
• Add coriander powder, cumin powder, turmeric powder and mixed masala or paprika powder – stir and cook for 30 seconds
• Add tomatoes – cook for 20-25 minutes until cooked through
• Mix tamarind concentrate and sugar in water – add to tomatoes and simmer for a further 10 minutes or until gravy thickens and oil floats.
• Add kofta’s to gravy and simmer for 5 minutes
• Garnish with spring onions and coriander leaves
• Best served with hot rice