It seem like a long time since I made something from our cookbooks. Today's recipe is again from Amma's dairy that she had written a long time ago and was saying we should make it sometime. I always love kofta recipes and with cabbage it seems like a perfect dish to make for Chapatis.
The boiled channa dal makes this taste almost like vadas, still these are koftas that you can make and let it soak in the gravy.
Enjoy with rotis, these Cabbage Koftas
For the Koftas
Cabbage, grated - 1 cup
Boiled Chana Dal - 1/2 cup
Ginger Garlic paste - 1 tsp
Cumin Seeds - 1 tsp
Fried gram powder - 2 tsp
Oil for Deep frying
How to make the Cabbage Koftas
Wash and grate the cabbage, squeeze it well to remove excess water. Save the water and take the squeezed cabbage in a bowl.
Add the boiled and mashed chana dal, ginger garlic paste, cumin seeds, salt and fried gram powder. Mix well and make into tight balls.
Heat a kadai with oil, and gently drop in the koftas and fry on both sides.
Drain on a kitchen towel.
For the Gravy
Onions - 2 medium
Garlic, finely chopped - 2- 3 nos
Tomato puree - 1 cup
Chili powder -1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Turmeric powder a pinch
Curds - 1/2 cup
Oil - 2 tsp
How to make the gravy
Heat a non stick pan with oil, saute the finely chopped onions till it turns colour. Then add garlic, saute well. Then add the tomato puree and all the spice powders. Cook till the oil comes out. Then add curds, water from the cabbage and bring to boil.
Once the gravy is ready, add the fried koftas and simmer for 10 mins.
Garnish with finely chopped coriander leaves and serve with rotis.
This goes for the January Week 3, Cooking from Cookbook Challenge