Cabbage Kofta

Kofta is a preparation that has onion tomato gravy in which different vegetables mixed with gram flour and other ingredients are deep fried are added.

Ingredients

For koftas

2  cups finely cut cabbage

2 tbsps gram flour ( besan)

1 tbsp cut coriander leaves

Salt to taste

A pinch of baking soda

¼  tsp red chilli powder

A pinch of asafoetida

Oil for frying

For gravy

1 big onion sliced

3 tomatoes cut

2 tbsps oil

½  cup beaten yoghurt

1/3 tsp turmeric powder

¼  tsp red chilli powder

1 tsp coriander powder

1/3  tsp garam masala powder

3 cups water

Instruction

·         Grind the sliced onion and cut tomatoes. 

Heat oil in a kadai and add this. Reduce the flame and let it cook, keep stirring in between. When it starts separating from the sides, add the beaten yoghurt and masala powders. Mix well and add the water and salt.  Let it come to a boil.

·         Steam the cut cabbage in a colander for about 8 minutes. Squeeze the cabbage lightly (keep aside the juice).

·         Add all other ingredients, adding the cabbage juice if needed (otherwise add it to the gravy), to make into a smooth dough. Make small balls from this and deep dry till golden brown.

·         Add the fried koftas into the boiling gravy. Reduce the flame and simmer for ten minutes.

·         Garnish with cut coriander leaves before serving with chapatis.

·         You can make koftas with grated carrots, grated bottle gourd ( my favorite), or mixed vegetables.  There is no need to steam grated carrots or bottle gourd. Grated bottle gourd need to be squeezed before mixing with besan, and the juice added if needed for the correct consistency.  

                           Bottle gourd kofta with paratha, string beans potato sabzi, and aamras