Vegetable kofta

Ingredients for kofta:

½ head of cabbage (finely shredded)

2 carrots (grated)

1 bunch of fresh spinach (chopped)

2 cups besan (gram flour)

¼ tsp cumin powder

¼ tsp garam masala powder

¼ tsp red chili powder

Salt to taste

Ingredients for gravy:

2 medium-sized onions (diced)

2 green chilies

1 tsp tomato paste

1 inch piece of ginger

½ tsp red chili powder

1 tsp garam masala

15-20 pieces of cashews or almonds

3 bay leaves

1 tsp cumin

¼ tsp turmeric powder

2 tbsp oil

1 tbsp sugar or jaggery (palm/date sugar)

Salt to taste

Cilantro for garnish

*Serves 4-6 people

Method for kofta balls:

Finely chop/shred the cabbage and spinach, and grate the carrots.

Add besan, garam masala, cumin, and red chili powders, and a little salt.

Mix to slightly thick consistency. Make balls and deep fry on a medium flame.

Method for gravy:

Grind chopped onions with ginger, green chilies, red chili powder and cashews or almonds with water.

Once the paste is ready, add two tablespoons of oil into a wok and sauté the turmeric powder and bay leaves.

Add the grinded mixture. Add salt and sauté for a bit until onions are golden. Then add tomato paste and sauté some more before adding water. Let it boil on a low flame while you prepare the pakoras.

Add the pakoras to the gravy and let them cook in it for 10 to 15 minutes. Add one tbsp. of sugar or a bit of jaggery (palm/date sugar).

Garnish with cilantro leaves and almond slivers before serving.