PALAK KOFTA KADHI

Spinach dumplings simmered in a yoghurt curry.

Cooking Time : 20 mins.
Preparation Time : 15 mins.

Serves 4.
For the palak koftas
1 cup spinach leaves (palak), blanched, drained and chopped
1/4 cup Bengal gram flour (besan)
1/2 teaspoon chilli powder
1/2 teaspoon cumin seeds (jeera)
a pinch soda bi-carbonate
salt to taste
oil for deep frying
For the kadhi
1 cup curds
2 tablespoons Bengal gram flour (besan)
1 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
5 curry leaves
1 onion, sliced
2 cloves garlic, finely chopped
1/4 teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste

For the palak koftas
1.Mix the spinach leaves, gram flour, chilli powder, cumin seeds, soda bi-carb and salt in a bowl to get a soft dough.
2.Mix well, divide into 16 equal portions and shape into even-sized rounds.
3.Heat oil in a kadai and deep fry the koftas.
4.Remove and drain on absorbent paper. Keep aside.

For the kadhi
1.Mix the curds and gram flour in a bowl. Keep aside.
2.Heat the oil in a saucepan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves, onion and garlic and saute for 4 to 5 minutes.
3.Add the curds and gram flour mixture, turmeric powder, salt and 1 cup of water and bring to a boil.

How to proceed
1.Add the palak koftas to the hot kadhi and simmer for 4 to 5 minutes.
2.Serve hot with rice.