What I used:
For the Kofta:
Grated Cabbage : 1 cup
Grated carrot : 1/2 cup
Besan (Gram flour) : 2 to 3 tbsp
Salt : as required
Red chilli powder : 1/2 tsp
Garam masala powder : 1/4 tsp
Oil : for deep frying
For the Gravy:
Chopped onions : 1/2 cup
Chopped tomatoes : 1/2 cup
Red chilli powder : 1 tsp
Salt : as required
Chopped coriander : 2 tbsp
Coriander powder : 1/4 tsp
Garam masala powder : 1/2 tsp
Pepper powder : a big pinch
Ginger garlic paste : 2 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Red chillies : 1 (broken into small bits)
How I did:
- In a bowl take grated cabbage, grated carrots and salt and mix together.
- Squeeze as much water as possible from the mixture and keep the water separately. You are going to use it for the gravy.
- To the mixture, add besan, red chilli powder, garam masala powder and the required amount of salt and combine thoroughly.
- Divide the mixture equally and make small lemon sized balls.
- Heat oil in a kadai on medium high flame and deep fry the balls till golden brown color and drain them on paper towel.
- Take another kadai and do the tadka (heat a tbsp of oil and add mustard seeds, cumin seeds, urad dal and red chillies.)
- When the seeds crackle add chopped onions and ginger garlic paste.
- Once the onions turn translucent, add chopped tomatoes.
- Cook covered till the tomatoes are well cooked and become mushy.
- Add the water which has been extracted by squeezing cabbage and carrots. If required, add some more water, salt and the all the spice powders.
- Once it is boiled and becomes a thick gravy, follow your tastebuds and adjust the spices.
- Keep aside a little of chopped coriander for garnishing and add the rest to the gravy. Switch off and transfer to a serving dish.
- Add the koftas just before serving as they tend to become soggy very soon.
- Garnish with chopped coriander and serve with rotis or plain rice or flavored rice.
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