Cabbage Kofta

INGREDIENTS
200 gms cabbage, finely shredded
1 onions, finely chopped
1/2 coconut
Salt for taste
1/2 tsp garam masala
1/2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp zeera powder
2 Tbsp refined oil
2 Tbsp chickpea flour
Water, little bit
1/2 Tbsp cloves
1/2 Tbsp poppy seeds
1/2 Tbsp coriander seeds
4 green cardamom
3 casia
1 onion, chopped
5 garlic cloves
ginger, small piece
4 green chillies
Sea salt
Fresh coriander leaves
3 Tbsp refined oil
1 1/2 onion, chopped
2 tomatoes, chopped
Sugar, little bit
Salt for taste
50 gms cashew nuts
50 gms raisins
5 Tbsp whisked curd
1/2 lime
METHOD
In a bowl mix finely shredded cabbage, finely chopped onion, salt, garam masala, coriander powder, red chilli powder, turmeric powder, zeera powder, refined oil, chick pea flour and water.
Keep it in the fringe for 20 minutes. Remove them from the fridge. Deep fry them in refined oil.
In a pan, dry roast cloves, poppy seeds, coriander seeds, green cardamom, cassia, chopped onion, whole garlic, whole ginger and whole green chilies.
Pound them in mortar and pestle with sea salt and fresh coriander leaves.
In a pan add refined oil and julienne onion. Saute them together. Add the tomatoes. Saute.
Add the pounded mix into the pan. Add little water and de glaze the pan with little water.
Mix them well together and add little sugar, salt and little water. Cover them and simmer it for some time
In a pan add refined oil and fry the fritters.
Add cashew nut, raisins, whisked curd and a squeeze of lime to the mixture.
Mix them well. Serve hot.