Cabbage balls in Tomato Sauce (Cabbage Kofta)

Delicate balls of grated vegetables and chickpea flour, served in tomato sauce.

Indigrents
2 cups(500 ml) of finely grated cabbage.
3/4 cup (180 ml) chickpea flour
1/4 (15 ml) curry powder or masala
1 tbs (15 ml) finely chopped frsh coriander
1/4 tsp (1.2ml) bicarbonate of soda
1 tsp (5 ml) salt

1. Squeeze out excess water from the grated cabbage.
2. Mix in the remaining ingredients and form into 12 balls
3. Deep-fry over a medium heat until golden brwon.
4. Drain in a coriander

Preparing the tomato sauce
2 tbs (30 ml) oil or ghee
1/2 tsp (2.5 ml) mustard seeds
1/2 tsp (2.5 ml) cumin seeds
1 chili finely chopped
1 spring fresh thyme
1 tsp (5 ml) finely grated ginger
1 tsp (5 ml) tumeric ginger
1/4 tsp (1.2 ml) hing
8 medium tomatoes (approz 920g) blanched and pureed
1 1/2 tsp (7.5 ml) salt
2 tsp (10 ml) sugar
1 tbs (15 ml) finely chopped fresh coriander

1. Heat the oil or ghee in a medium-sized saucepan
2. Add mustard seeds and when they begin to splutter, add the cumin seeds, chili, thyme and ginger followed by the tumeric powder and hing.
3. Add the tomato, salt and sugar. Allow to gently simmer for about 15 mintues or until the well cooked.
4. Gently fold in the kofta balls and garnish with coriander.

Serving suggestion: Server two kofta's per person.

SHARE

About Balvinder Kaur