Fried dumplings made of cabbage give an exotic taste.
- Mix all the ingredients of the kofta along with salt and knead to a soft dough, without adding any water. Divide this dough into 4-5 portions. Grease your palms with a little ghee and roll each portion between your palms to form round balls.
- Place these balls in a vessel that will fit into a pressure cooker. Steam (without the weight) for 8-10 minutes.
- Heat 1 teaspoon ghee in a non stick pan, place koftas on pan and roast over medium flame for 10 minutes, flipping them over once or twice until lightly browned. Set aside.
- Heat 1 teaspoon ghee in a wok and sauté the ingredients of the paste (except fresh coconut) for 3-4 minutes. Cool and grind into a fine paste along with coconut using very little water.
- In a large wok, heat the remaining ghee. Add the cumin and as it begins to crackle, add asafoetida powder and the ground paste. Reduce the flame and sauté for 3-4 minutes. Add the remaining spice powders, 2 cups water and bring the gravy to a boil. Allow to simmer for 3-4 minutes.
- Add koftas to the gravy, garnish with chopped coriander leaves and serve immediately.
- You can substitute cabbage with bottle gourd.