Besan Kofta Curry

Course : Curry
Serves: 1
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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
1 package alubhukharas or dry plums
1 large onion
4 cloves garlic
2 tablespoons ghee -- (or oil)
2 large tomatoes -- blanched and diced
1 teaspoon garam masala
1 bunches coriander leaves
1/2 teaspoon turmeric
1 teaspoon salt -- to taste
1 tablespoons chile powder -- to taste

Preparation / Directions:

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.

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