Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----KOFTAS-----
250 g Besan (chickpea flour)
1/2 ts Cumin seeds
1 1/2 tb Melted ghee (or oil)
1 t Crushed pomegranate seeds
2 lg Onions
Alubhukharas or dry plums
-----CURRY-----
1 lg Onion
4 Garlic cloves
2 tb Ghee (or oil)
2 lg Tomatoes -- blanched & diced
1 t Garam masala
1 Handful of coriander leaves
1/2 ts Turmeric
Salt -- to taste
Chili powder -- to taste
Koftas: Mix together besan, salt, chili powder, ghee (or oil),
pomegranate and cumin seeds. Grind onions to a very fine paste and
add to besan mixture. Knead dough; it will be very stiff. Roll dough
into balls the size of small lemons, encasing a whole alubhukhara
inside each portion. Deep fry koftas until golden brown; drain and
set aside.
Prepare curry sauce: Grind onion and garlic to a paste. Heat ghee
and fry onion and garlic paste until golden brown. Add spices, and
cook for another minute, then add tomatoes and cook until ghee (or
oil) begins to rise to the surface. Add 1 cup water, then cook until
mixture is almost dry. Using a wooden spoon, mash mixture to a
paste. Add 2 more cups of water, bring to a boil. Add koftas to
sauce and simmer over low heat another 5 minutes or so. Garnish with
chopped coriander leaves and serve.
