Cabbage Kofta Curry

Makes about 5 servings
Kofta:

• Soak 1/4 cup of chana dhal in little water for about 2 hrs
• Microwave the dhal for about 4 mins. The dhal must be 90% cooked.
• (you may even directly cook the dhal without soaking. Just that it takes only 4 mins in the microwave if it is well soaked)
• Finely chop 1/2 of a small size cabbage
• In a vessel with just enough water to cover the cabbage, add very little salt and cook the cabbage, dhal together for about 5 mins on high flame
• Drain all the water and save it for the curry
• Squeeze out any extra water. The cabbage must be as dry as possible and soft at the same time. If the cabbage is not soft enough, just pulse it in a mixie once. It must not become a paste but should be in a state where you must be able to make balls
• Mix some salt (little), 1 finely chopped green chilly, 1/4 tsp of kala jeera (black cumin seeds), 1 tbsp of chana besan flour, 1/2 tsp of red chilly powder and make a nice dough
• Adjust the spice and salt
• Now make small lemon sized kofta balls out of the cabbage dough
• You will be able to make about 8 to 10 koftas
• Deep fry them in oil until the koftas turn golden brown
• Set them aside

Curry:

• In a hot pan add 3 tsp of oil and temper with 1 tsp of kala jeera, 1tsp of curry leaves, 1 tsp of mustard seeds
• Add 1 medium sized onion, finely chopped and saute until the onions turn light brown
• Add a bit of salt (as you will be adding salt in various steps, carefully ration the salt in every step), 1/2 tsp of turmeric powder and stir once
• Add 1 tsp of red chilly powder, 2 tsp of dhania powder, 1/4 tsp of cumin powder and stir well for 1 minute
• Now add the drained cabbage water (about 1.5 cups ) and mix well
• In a cup mix 3 tbsp of curd, 2 tsp of water and make buttermilk
• Add this buttermilk to the curry and reduce the flame to medium and stir continuously so the curd won't break down
• Once the gravy is coming together, stop stirring and allow the gravy to come to a boil
• It may take about 5 to 7 mins
• Now add the fried koftas. Cover and simmer the pan for another 7 mins in low flame
• If the gravy is watery, thicken it up using dhalia powder or fried cashew nut powder. But if you go with the given measurements, it will turn out perfect.
• Garnish with cilantro and serve hot with Chapathi or Dosa/Idli