Instructions

1. For koftas (Cabbage dumplings), mix cabbage, cumin seeds, gram flour, salt, green chilli, coriander leaves and ginger.
2. Add water as required and make smooth batter (Not too watery).
3. Heat oil (for deep frying) on medium flame, drop in a spoon of the batter for each dumpling (taking care not to overcrowd the pan). Fry until, the dumplings are cooked and brown.
4. Keep the dumplings aside.
5. For the gravy, blend tomatoes, green chilli and ginger.
6. In a deep bottomed pan, add oil and heat it on medium flame. Add the cumin seeds and let them splutter.
7. Add asafoetida and gram flour and fry just for a minute taking care not to burn.
8. Add tomato purée, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture oozes out oil.
9. Add yogurt and cook for another minute.
10. Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
11. Add the cabbage dumplings to the gravy and let it simmer.
12. Garnish with coriander leaves and serve hot.