|
|
As the old Urdu couplet has it, ‘Hazaron saal nargis apni benoori pe roti hai, barhi mushkil se hota hai chaman main deedavar paida!’ The beautiful flower is called Iris in English and Nargis in Hindustani recalls effortlessly the iris in the pupil of the eye. The nargisi kofta indeed resembles the human eye. The great painter Van Gogh has painted an immortal canvas depicting these blossoms in a tragic vein but we digress. There are few places that serve these days even a passable nargisi kofta. Not only is the meatball meant to be soft, the chef should avoid creating a humongous meatball. The mince oval should just about envelope a medium-sized egg. The gravy should be aromatic, and not over-spiced with a flavour quite distinct from a qorma. But we are talking about nargisi numa kofta not nargisi so let our grumbling cease. The kofta that delighted us were delicate mini-balls of succulent murg keema paired with hard-boiled egg halves draped in light sauce-like gravy. We are happy to share the recipe with our readers.
|
|||