How to Make Cabbage kofta curry without onion garlic:
Method to make kofta balls:
Heat oil in a deep pan for frying.
Meanwhile, take a mixing bowl and add cabbage, cumin, ginger, green chillies, salt, coriander leaves, and gram flour. Mix them well. Sprinkle water and make a smooth dough.
Make small, smooth balls and slowly drop the balls one by one in hot oil (make sure it is not too hot).
Do not crowd the balls; just drop 4 balls at a time and keep the flame on medium.
Fry it till it turns golden brown in colour. Drain excess oil with a help of an absorbent paper.
Method for making gravy:
Take tomatoes, green chillies, and ginger, and make a puree.
Heat oil in a pan, add cumin seeds, a pinch of asafoetida, and the gram flour.
Simmer the flame for about 2 minutes, and add the tomato puree, coriander powder, chilli, and turmeric powder.
Cook on medium flame until the tomato starts leaving oil. Now add curd, salt and sugar, and fry for a minute.
Add about 1.5 cups of water, and when it comes to boil, reduce the flame and cook for few more minutes.
Adjust the thickness of the gravy accordingly.
Now add the prepared koftas and simmer for about 7 to 8 minutes.
Lastly, add the chopped coriander leaves.
Recipe courtesy: Pachanti
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Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.