Our Veggie Kitchen

 A series of coincidences seemed align in my kitchen last week.  First, I've been working on this yogurt sauce and felt last time that had it perfected.  It's got a wonderful curry flavor and, after trying spinach, and curry leaves, I decided that mustard greens were the perfect fit.  Second, I just bought a bag of ajwain seed.  Ajwain adds an exotic flavor, a little similar to thyme, and I just love it with cabbage.  And, finally, I noticed that Manjula's monthly contest could be done with yogurt and cabbage, and there was only a week left.  So on Sunday afternoon, this dish was the outcome.  I don't normally deep fry, but this was special and fried koftas are always a treat.  And dinner was really good.



Cabbage Koftas in Yogurt Sauce
Cabbage Koftas:
1/2 tbs vegetable oil
1/2 tsp cumin seed
1/2 tsp ajwain seed (or thyme, cumin or a mix)
1 Serrano pepper, seeded & chopped
2 cloves garlic, minced
4 cups shredded & chopped cabbage (1/2 small head)
1/2 red onion, finely chopped
1 large tomato, grated
1/2 cup cilantro, loosely packed, chopped
1 1/2 cups chickpea flour
Oil for frying
Yogurt Sauce:
2 tbs vegetable oil
2 tsp fenugreek seed
2 tsp mustard seed
1 onion, chopped
3 cloves garlic
1 tbs ginger
2 Serrano peppers, seeded & chopped
4 cups shredded & chopped mustard greens (3-4 ribs)
2 1/2 cups plain soy yogurt
1/3 cup almonds, ground
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp amchoor (or a squeeze of lemon juice)

For the Koftas: 
In a saute pan, over medium heat, add the oil.  Once heated, add the cumin and ajwain seeds.  Cook until they begin to pop, then add the Serrano and garlic.  Stir a couple times, then add the cabbage.  Saute, stirring often, until the cabbage has wilted and all liquid, if any, has cooked off.  Add to a large bowl, along with the chickpea flour, red onion, tomato and cilantro.  Knead the mixture to combine.  It should be moist, but should hold together.  If necessary, add a little more chickpea flour or a little water to adjust the texture.

Pour oil into a  pan for deep frying.  You should have a couple inches, enough to cover the koftas.  Bring the temperature to 350 degrees.  Wet your hands.  Take about a tablespoon of the mixture at a time and form into a ball.  You should have about 30 small balls.  In 2-3 batches, add the kofta to the oil and fry until they are golden brown, about 3 minutes.  Remove and drain.

For the Sauce:  
Heat the oil in a large saute pan, over medium-high heat.  Add the fenugreek and mustard seed and cook until they begin to pop.  Add the onion and saute, stirring often until the onion caramelizes and turns brown.  Add the garlic, Serrano peppers and ginger.  Cook until aromatic, about half a minute.  Add the mustard greens, a handful at a time, and continue to cook until they are wilted.  Stir in the ground almonds, turmeric, chili powder and amchoor, then stir in the soy yogurt.  Bring to a boil, stirring to incorporate the yogurt and add the koftas.  Simmer for about 10 minutes, adding water to the sauce, if necessary.

Serve over rice.

Substitution Notes:  Ajwain seed, to me, tastes like a cross between thyme and cumin.  You can use thyme, or a little more cumin as a substitute.  Amchoor is powdered green mango and imparts a tart flavor.  You can substitute lemon juice, if you wish.  Fenugreek adds a distinctive flavor to the sauce.  If at all possible, use fenugreek.  If you can't, you can substitute curry powder.

5 Servings:  528 cal (28g fat, 57g carbs, 18g protein)