Ingredients:
- Bandha Kobi –
(Slice Cabbage) – 3 cups
- Besan – (Gram
Flour) – 1 cup
- Bilati – (Tomato
) – 2 No
- Lanka Gunda –
(Chili Powder) – 2 tsp
- Haladi Gunda –
(Turmeric Powder) – 1 tsp
- Rasuna –
(Crushed Ginger) – 5,6 cloves
- Ada – (Ginger) –
1 inch
- Dhaniya Gunda –
(Coriander Powder) – ¼ tsp
- Jera – (Cumin) –
1 tsp
- Jeera Gunda –
(Cumin Powder) – 2 tsp
- Cocking Oil – 4
tsp
- Luna – (Salt) –
as per test
- Piaja – (Slice
Onion) - 2 No
- Garam Masala-1
tsp
- Chini – (Sugar)
-1 tsp
Preparation:
- Cut then boil
the cabbage until smooth after boiling drain the water and keep aside.
- Peal and crush
3,4 no. of garlic properly.
- Then put the
boiled cabbage in a bowl and add ½ tsp chili powder, ½ tsp turmeric
powder, Crushed Ginger, Coriander powder, Cumin seeds and salt as per
test.
- Then add gram
flour with little water with it.
- Then make those
small round shaped balls (koftas).
- Then heat 2 tsp
of oil and fry the koftas properly.
- Heat 2 tsp of
oil in a pan and add slice onion and fry until the onion becomes brown in
color.
- Take rest garlic
and ginger and make a ginger garlic pest.
- Wash and cut the
tomatoes into small pieces.
- Then add the
ginger garlic paste and slice tomatoes and fry it well.
- Add coriander
powder, cumin powder, and turmeric powder, sugar ,chili powder and garam
masala with it.
- Then add some
water and fry it properly up to 10,15 minutes.
- Finally add the
koftas and cook for 3,4 minutes .
- Remove and
garnishing with coriander leaves.
- Serve it hot
with roti, paratha and plane rice.
