Cabbage Kofta

Koftas

1. Mix together all the kofta ingredients.
   1. Adjust gram flour (besen) as needed to make a texture of very soft dough.

Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.

2. Heat the oil in a pan ata medium-high heat.
3. The pan should have at least 1½ in of oil.

Note: To check if the oil is ready, put one small piece of the mix in the oil, it should sizzle and rise immediately.

4. Drop about 1 tbsp of the cabbage kofta mixture into the pan.
5. Fry the koftas in small batches; avoid overflowing the pan.
   1. Turn the koftas occasionally and fry until golden-brown all around.

Making Gravy

1. Blend tomatoes, green chilies and ginger to a puree.

Note: If you prefer lesser heat, remove the seeds out of green chilis before blending.

2. Heat oil in a saucepan over medium-high flame. Add asafetida, cumin seeds and gram flour and sauté for a few seconds.
3. Follow with tomato puree, coriander powder, turmeric, chili powder, and cook at a medium heat until the tomato mixture starts separating from the oil and reduces to about half its original quantity.
4. Add yogurt and cook for another minute.
5. Add about 1½ cups of water and the salt.
   1. As it comes to boil reduce the heat to a medium-low temperature and let the gravy cook for a few minutes.

Note: adjust the thickness of the gravy to your taste by adjusting the water.

6. Add the prepared koftas and let simmer another 7 to 8 minutes.
7. Turn of the heat.
8. Add cilantro and cover the pot.