7:02 AM
My cooking is most of the time inspired by snapshot memories of my Mom serving finger-licking food to me and my sisters. My Mom very often made lauki koftas, I decided to make cabbage kofta on the same lines. What makes it more appetizing is the crunch in the dumplings which stays long after the koftas have been simmered in the flavorful sauce.
what you'll need is:
For Koftas
1 small cabbage
1 cup besan (chickpea flour)
1 tsp garam masala
1 tsp chilli powder
salt
For the gravy
1 medium sized onion, 4 medium tomatoes, 1" piece inch ginger, 2-3 cloves garlic, 1-2 red chilli, half a bunch of fresh coriander, 1 tsp freshly ground cumin powder, 1 tsp freshly ground fennel powder, 1 tsp freshly ground coriander powder, 1/2 tsp mango powder, 1/2 tsp turmeric powder, 1tsp poppy seeds made to a paste.
Chop cabbage to very fine pieces. Sprinkle a little salt over it and keep aside for a few minutes. Remove as much water as you can by pressing the cabbage and mix it with all other kofta ingredients. If it makes a very watery mixture add a little more besan till it becomes easy to form into rounds. Make lime sized rounds and deep fry in oil till they turn golden brown. remove from oil when done and drain on a paper towel.
To make the gravy
Make a paste of onion, garlic, ginger. Add two tbsps of oil to a wok. Add the onion mixture and fry on medium heat. Meanwhile make a paste of tomatoes coriander and chillies. When onion mixture looks slightly translucent add poppy seeds paste and tomato mixture. Keep cooking on medium to high till oil seems to be separating from it. Add all the powders now and cook for another 5 minutes. You know the gravy is ready when you can see oil separate around it. Now add around 1-2 cups of warm water depending on how much thin you want your gravy, and mix well. Add the koftas to this and cook covered for 5 minutes on medium heat. Serve warm with whole wheat chapatis or Naan.
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