This is a North Indian dish which is tasty and different from the normal dishes we do on day to day basis. I had eaten this first from my friend Sowmya's place when we were invited for dinner soon after marriage. I still remember that even after completing the meal I could not figure out what this dish was as it was simply exotic to the level that noone would say it is cabbage.Another fact is that I had never imagined cabbage in this way as the only preparation I was used to till then was the simple cabbage thoran. But here the size of this vegetable is so much that its not possible for us both to complete one full cabbage by just making thoran. So I tried this dish in my simple way for a variety. Its a surprising dish for guests who does not know about it , like me before!
INGREDIENTS:
- Cabbage- 1 cup finely grated /chopped
- Rice flour- 2 tablespoon
- Gram flour/Besan - 3 tablespoon
- Red chilly powder-3 tablespoons
- Turmeric powder- 2 tablespoons
- Coriander powder- 3 tablespoons
- Ginger- one inch piece finely chopped
- Garlic- Two pods finely chopped
- Onion- 1 medium sized finely chopped
- Green chillies-3 finely chopped
- Tomato- 1 medium- finely chopped
- Garam masala- 1 tablespoon
- Salt as needed
How to Prepare:
Step 1: Boil water to bubbling stage and put the finely grated cabbage into it , add salt and let it cook in the water for 15 minutes or till soft. Transfer it onto the colander to drain the water from it . Another way it to transfer to a cloth and squeeze off all the water from it .
Step 2: When the cabbage is dry , mix it with one tablespoon red chilly powder, turmeric powder coriander powder and 1/2 tablespoon garam masala. Mix well. Add the rice flour and gram flour and mix well. Knead well like a smooth dough and keep aside for 15 minutes.Make balls of it and deep fry till it is golden brown on all sides. (Make sure the oil is not too hot and also the balls are tight so that it would not break apart in the oil)
Transfer the fried koftas onto a paper towel .
Step 3: Heat oil in a flat pan, add the onions and saute till brown. Add ginger garlic paste and green chillies and saute till it is cooked. Add the tomato and saute till it is cooked. Add all the masala powders and salt . cook the masala well adding little water.
Step4: When the gravy is done add the kofta balls into it and garnish with coriander leaves . Serve hot with Basmati rice or any chappathy/naan /Roti varieties.
Tips: You can make vegetable kofta curry also. For this you have to grate carrots, beans and cauliflower along with the cabbage and repeat the same procedure. It is also a tasty dish.Usually this is seen as a creamy gravy, somewhat like korma. But here I have made it thick just for a change.
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