Cabbages have a whole range of uses in my kitchen .i always reserve some for some quick recipes too .But then I also get tired of them at the end of the season.Then comes the idea of making cabbage koftas and I fall in love with this veggie all over again.The recipe that I am sharing today is a no onion ,garlic recipe and I prefer this taste of the gravy ,without onion or garlic to the regular onion garlic gravy.It has a very different home cooked taste that can please any taste bud.
The cabbage has been grated and mixed with salt ,and left for sometime.It is then squeezed well to remove all the water..The lack of onions and garlic in the gravy has been compensated by the use of magaz(cucumber seeds). Tomato puree further lends it the very smooth texture.
LIKE MY PAGE HERE
The koftas can be fried and kept in a closed container in the refrigerator.It should be put in a simmering gravy and the flame should be switched off .This has to be kept covered for about 15 minutes before serving for the best taste.I generally fry them in small sizes as the become little bigger in size in the gravy..
Related searches( no onion garlic recipes)
Mixed veg with palak(palang saker chorchori)..Winter Special
Veggies in red lentil(sabji wali masur ka dal)
Curd aloo(potatoes in yoghurt based gravy)
Cabbage or bandhakopi (The Bengali way) Recipe
Alu Parwal Recipe(The Bengali Way) || Pointed gourds and Potato in a gravy
1-Cabbage about 2 cups grated
2-All purpose flour or maida-3 tablespoon
4-oil for frying the koftas
6-Crushed peanuts and cashew nuts-handful
7-raisins cut into pieces-2 teaspoon
8-Green chilies-finely cut
9-Coriander seeds -whole-1 teaspoon
1-cumin seeds-1 teaspoon
2-Mustard oil (or any oil of your choice)-2 tablespoon
4-cumin powder-2 teaspoon
5-coriander powder-4 teaspoon
6-red chili powder-as per taste
7-Cucumber seeds(magaz)-2 tablespoon or less(soak the magaz in water for fifteen minutes before grinding)
8-tomato puree-1 cup
9-turmeric powder-1 teaspoon
9-Grated ginger(one inch piece)
10-garam masala powder-1 teaspoon
11-coriander leaves -finely cut
1-Mix salt to the grated cabbage in a bowl and keep aside for 10 to 15 minutes2-Then squeeze out the water from the cabbage and mix all the ingredients for the kofta ,and make a dry dough
3-make small one inch or little more diameter ball out of the mixture (shape them with your palm) and deep fry them in medium heat by frequently turning them over
4-For the gravy-add the oil in a pan and add the cumin and the bay leaves
5- Once the cumin splutters add the tomato puree and the cumin coriander turmeric and the chilli powder
6-saute in low flame till it oozes out oil
7-Add in the ground magaz, and the grated ginger and saute till it starts leaving oil
8-Now add water to get the desired consistency
9- When the water comes to a boil ,add the coriander leaves,garam masala and the sugar.Adjust the seasoning.
10- Just before switching off the flame ,add the fried koftas.
11-Keep covered for about 15 minutes before serving.