Mary

Very yummy-worth the work.

SAUCE:

3/4 cup toasted green pumpkin seeds (less fibrous than the ones you get out of regular pumpkins-available bulk at health food stores, also Mexican food stores.)

2/3 cup water or vegetable stock

1-2 jalepenos

1/2 tsp. garam masala

1/2 tsp. ground coriander

1/4 tsp. sugar

1/4 tsp. tumeric

1 T chickpea flour

1 tsp. salt

1 cup half and half

Process the pumpkin seeds, water and jalepenos in food processor or blender until smooth. Add everything else and process again.

When koftas are ready, warm in a saucepan over low heat-if it seems too thin, simmer a little, but it should be pretty thin. Alternatively warm it in a covered dish in the oven while keeping kofta warm in the oven.

KOFTAS:

3 1/2 cups finely shredded cauliflower flowerettes-this is easy to do in a food processor with the fine shredding disc.

1 T minced fresh ginger

1 tsp. tumeric

1 T dry-roasted crushed cumin seeds

1 tsp. garam masala

3 T minced parsley or cilantro

1 cup sifted chickpea flour

1 tsp. baking powder

3/4 tsp. salt

ghee or vegetable oil for deep frying

Combine cauliflower, ginger, tumeric, cumin, garam masala, and cilantro. This can be done hours ahead of time.

Mix together the flour, baking powder, and salt in a separate bowl.

When you are ready to fry, warm 2 1/2 to 3 inches of ghee in a wok. While it's heating add the flour mixture to the cauliflower. (If it needs moisture add a little water. If it's too wet add more flour.)

Shape into 20 (or so) balls.

When the oil reaches 355 degrees begin to fry. Koftas will bob to the surface. Turn frequently. Fry for 7-10 minutes. Drain on paper towels. Keep warm in 250 degree oven while frying other koftas.

Serve covered with sauce. Garnish with chopped herbs or chopped pumpkin seeds.

Bring me back to The Sustar Cookbook.