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Cabbage koftas in tomato gravy
Ingredients
For the koftas
Method
For preparing the koftas
Mix the cabbage, gram flour, onion, cumin seeds, chili powder, coriander leaves, chili powder and salt. Knead lightly to form a dough without adding water. The amount of gram flour can be increased or reduced accordingly so as to form a slightly sticky dough.
Heat oil in a wok and using a spoon drop small dumplings of the dough into the hot oil in a medium flame in batches.
Deep fry these dumplings turning around occasionally, until all sides are golden brown.
Drain onto a tissue and keep aside.
For preparing the gravy
In a blender blend the tomatoes, ginger and green chili well.
Heat oil in a pan. Add the cumin seeds and asafoetida.
Stir fry for a 1-2 seconds, then add the gram flour and fry for 2-3 seconds.
Now add the blended tomato mixture and mix well.
Add the turmeric powder, coriander powder, paprika, pepper powder and salt.
Mix well and cook in a medium flame until oil starts leaving the sides the tomato gravy.
Now add the yogurt and garam masala. Mix well and simmer until the gravy thickens and reduces to almost half.
Add 1/2 to 1 cup of water and allow to boil.
Now add the koftas and cover and cook for 8-10 minutes.
Open, add the sugar and chopped coriander leaves. Mix well and serve.
