CABBAGE KOFTA

INGREDIENTS::

Cabbage (shredded)                                                       1/2(cabbage) 

Green chilies(finely chopped)                                           2

Chana dal boiled                                                             3 tsp

Besan(as binding agent)                                                  1/2 tsp

Onion                                                                           1(finely chopped)

Shah jeera                                                                     1 tsp

Ginger-garlic paste                                                         1 tsp

Red chilly powder                                                           1 tsp

Coriander powder                                                          11/2 tsp

Cumin powder                                                              1 tsp

Cashewnut paste                                                            2 tsp

yogurt beated                                                                 3/4 cup

Dry mint leaves                                                              1 tsp

PROCEDURE::

FOR MAKING KOFTA

1) Boil the chanadal till 70% done.

2)Boil the water and then add the shredded cabbage.Cook till the cabbage is soft and done.

Now add the half boiled chana dal to the cabbage.Cook the cabbage properly so that the balls doesn't break while frying.

3)Squeeze the cabbage and reserve the water. Add the green chilies,besan, salt and  red chilly powder.

Mix well and then make small balls out of it.

4)Heat the oil (don't over heat) and then add the balls to it . Fry them till golden brown in slow flame and set aside.

FOR MAKING GRAVY

1)Heat some oil in a pan and then add the shah jeera , onion and fry till golden brown.

2)Add the ginger-garlic paste, turmeric and fry till the raw smell goes away.

Now add the reserved water to it .

3)Add the coriander powder, cumin powder and red chilly powder .

Mix well and then add the beaten yogurt to it and let it boil.(Cook till the frothing goes away.)

4)Now add the cashew nut paste to the gravy so that the gravy thickens .

5)Finally add the dry mint leaves to it and let it cook for 5 minutes.

6)Now add the koftas and coriader leaves to the gravy and turn off .