Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***koftas***
 250      gram          besan -- (chickpea flour)
     1/2  teaspoon      cumin seeds
   1 1/2  tablespoons   melted ghee -- (or oil)
   1      teaspoon      crushed pomegranate seeds
   2      large         onions
                        alubhukharas or dry plums
                        ***curry***
   1      large         onion
   4                    garlic cloves
   2      tablespoons   ghee -- (or oil)
   2      large         tomatoes -- blanched and diced
   1      teaspoon      garam masala
   1      handful       coriander leaves
     1/2  teaspoon      turmeric
                        salt -- to taste
                        chile powder -- to taste

Preparation:

Koftas: Mix together besan, salt, chile powder, ghee (or oil), pomegranate and cumin seeds. Grind onions to a very fine paste and add to besan mixture. Knead dough; it will be very stiff. Roll dough into balls the size of small lemons, encasing a whole alubhukhara inside each portion. Deep fry koftas until golden brown; drain and set aside. Prepare curry sauce: Grind onion and garlic to a paste. Heat ghee and fry onion and garlic paste until golden brown. Add spices, and cook for another minute, then add tomatoes and cook until ghee (or oil) begins to rise to the surface. Add 1 cup water, then cook until mixture is almost dry. Using a wooden spoon, mash mixture to a paste. Add 2 more cups of water, bring to a boil. Add koftas to sauce and simmer over low heat another 5 minutes or so. Garnish with chopped coriander leaves and serve.