Besan Kofta Curry

Recipe Ingredients

		Koftas
250		Besan - (chickpea flour)
1/2 teaspoon	2.5ml	Cumin seeds
1 1/2 tablespoons	22ml	Melted ghee - (or oil)
1 teaspoon	5ml	Crushed pomegranate seeds
2 teaspoons	10ml	Onions (large)
		Alubhukharas or dry plums
		Curry
1		Onion (large)
4		Garlic cloves
2 tablespoons	30ml	Ghee - (or oil)
2 tablespoons	30ml	Tomatoes - blanched & diced (large)
1 teaspoon	5ml	Garam masala
1		Coriander leaves
1/2 teaspoon	2.5ml	Turmeric
		Salt - to taste
		Chili powder - to taste

Recipe Instructions

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.

Source:
"Sampling The Cuisine of India" by Sambhu Banik

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