Besan kofta curry

Yield: 1 Recipe

Measure Ingredient
250 grams Besan (chickpea flour)
½ teaspoon Cumin seeds
1½ tablespoon Melted ghee (or oil)
1 teaspoon Crushed pomegranate seeds
2 larges Onions
\N \N Alubhukharas or dry plums
1 large Onion
4 \N Garlic cloves
2 tablespoons Ghee (or oil)
2 larges Tomatoes; blanched & diced
1 teaspoon Garam masala
1 \N Handful of coriander leaves
½ teaspoon Turmeric
\N \N Salt; to taste
\N \N 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.

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