Ingredients
Koftas:
- 1/2 cup sprouted whole green gram, coarsely crushed
- 1/2 cup fresh methi leaves, finely chopped
- 1/2 cup spinach, finely chopped
- 1/4 cup chickpea flour
- 1 ts green chilli paste
- salt to taste
- 1 tbs water
- oil for greasing
Kadhi:
- 1 1/2 cups curd
- 2 tbs chickpea flour
- 1/2 ts turmeric powder
- 1/2 ts ginger paste
- 1/2 ts green chilli paste
- 2 cups water
- salt to taste
Seasoning:
- 1 ts oil
- 1/2 ts mustard seeds
- 1 ts cumin seeds
- 1/4 ts methi seeds
- 1 stalk curry leaves
- 1/8 ts asafoetida
Garnishing:
- 2 tbs coriander leaves, chopped
Preparation
1. For the koftas, mix together all the ingredients mentioned under koftas into a thick paste.
2. Place spoon sized portions of the mixture at equal distance in a greased combi sieve insert and keep it aside.
3. For the kadhi, using a whisk, mix together curd,chickpea flour, turmeric powder, ginger paste, green chilli paste and water until it is lump free.
4. For seasoning, add all ingredients in to a medium pot. Heat the pot on highest level up to the roasting window, switch to a low level and add the kadhi into the pot along with salt to taste.
5. Place the combi sieve on the pot, close it with EasyQuick lid. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 5 minutes in the steam area.
6. Switch off the hob and allow the koftas to cool down for about 5 minutes.
7. Drop the steamed koftas in to the kadhi. Heat the pot on highest level up to vegetable window, switch to a low level and remove the lid. Simmer the kadhi stirring occasionally for approx. 3 minutes.
8. Garnish with coriander leaves and serve hot with rice.
This recipe has been tested and approved by AMC.
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