Title: Besan kofta curry
 Categories: Main dish, Vegetables, Punjabi
      Yield: 1 Recipe
 
MMMMM---------------------------KOFTAS--------------------------------
    250 g  Besan (chickpea flour)
    1/2 ts Cumin seeds
  1 1/2 tb Melted ghee (or oil)
      1 ts Crushed pomegranate seeds
      2 lg Onions
           Alubhukharas or dry plums

MMMMM---------------------------CURRY--------------------------------
      1 lg Onion
      4    Garlic cloves
      2 tb Ghee (or oil)
      2 lg Tomatoes; blanched & diced
      1 ts Garam masala
      1    Handful of coriander leaves
    1/2 ts Turmeric
           Salt; to taste
           Chili powder; to taste
 
  Koftas: Mix together besan, salt, chili 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.