|
Appeared in Femina, Dec 8, 1994
Adjudged 2nd Prize winner, Vegetarian section
- 500 g. spinach leaves, boiled
- 1 cup finely chopped tomatoes
- 1/2 cup moong dal, washed and soaked
- 1/2 finely chopped onions
- 1/4 cup coriander leaves, chopped fine
- 2 1/2 tsp. garam masala powder
- 4 tsp. ginger-garlic paste
- 4 green chilies, chopped fine
- 1 tsp. chili powder
- 1/2 tsp. cumin seeds
- 1/4 tsp. cinnamon powder
- 1 1/2 cups water
- salt and pepper to taste
- oil for frying
|
To prepare the koftas:
Grind the moong dal to a fine paste. Mash the spinach leaves to a smooth paste. Mix the dal paste and mashed spinach in a bowl. Add one tsp. ginger-garlic paste, pepper powder, salt, one tsp. garam masala powder, cinnamon powder and green
chilies. Mix well to a smooth dough. Divide the mixture into small portions. Roll into small balls. Heat oil in a kadai and deep fry the balls till they turn brown and are done.
To prepare the curry:
Heat a little oil in a pan. Add cumin seeds and stir for a minute. Add the chopped onion and fry till light brown. Add the remaining ginger-garlic paste. Fry a little. Add finely chopped tomatoes and keep stirring on medium heat. When the oil floats on top, add
chili powder, garam masala powder and salt to taste. Fry for a few minutes more. Add water. Stir well. Let it simmer for a few minutes. Add the fried koftas and simmer for a few more minutes. Remove from heat. Sprinkle finely chopped coriander leaves. Serve hot. |
|
