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VEGETABLE KOFTA

Cooking Time : 25 min.
Preparation Time : 20 min.

Serves 6.

 

  
For the koftas
4 tablespoons finely chopped aubergine
1 onion, chopped
1/2 teacup grated cabbage
2 green chillies, finely chopped
4 tablespoons gram flour (besan)
2 pinches soda bi-carb
salt to taste
oil for deep frying
To be ground into a paste
2 tablespoons khus-khus
2 tablespoons broken cashewnuts
6 to 8 cloves
25 mm. (1") piece ginger
4 green chillies
2 large tomatoes
1 tablespoon grated coconut
To be ground into a dry masala
2 small sticks cinnamon
3 cloves
2 cardamoms
Other ingredients
2 tablespoons ghee
2 tablespoons gram flour (besan)
1/2 teaspoon chilli powder
1/2 teacup tamarind water
salt to taste
2 tablespoons fresh cream
 
 
  For the koftas
1. Mix all the ingredients for the koftas ( except the oil ) with a little water and make a batter.
2. Heat the oil and when hot, drop teaspoonfuls of the batter and cook for about 3 minutes until golden brown.
3. Remove with a slotted spoon.
4. Repeat with the remaining batter.
  How to proceed
1. Heat the ghee and fry the paste for 2 minutes.
2. Add the gram flour and chilli powder and fry again for 1 minute. Then add the tamarind water, dry masala mixture and salt and boil for 5 minutes.
3. Just before serving, add the koftas and the cream and bring to a boil.
4. Serve hot.
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