Recipe - Besan Kofta Curry

One fourth cup Chickpea flour
1 lg Tomato
One fourth cup Green peas
1 lg Potato
1 lg Onion
One fourth pound Ginger
One half teaspoon Garlic powder
One fourth teaspoon Mustard powder
One fourth teaspoon Cumin
One fourth teaspoon Coriander
1 teaspoon Turmeric
One half teaspoon Salt
One half cup Vegetable oil

Mix chickpea flour with a little bit of water at a time, until you
have a thick batter. Add salt and garlic powder.

Put a skillet over a low heat and heat oil. Drop One half teaspoon of
batter at a time into the oil. When it turns golden brown, it it
done and with a srainer pick up the besan and put it on a dry pan.

Cut potatoes in small pieces and put them in a bowl. Chop onion up
and saute with 1 tablespoon of leftover oil. Add coriander, cumin,
turmeric, and mustard powders.

Add potatoes and mix thoroughly. Add One fourth cup of water.

Cut ginger into very small pieces and add to the curry.

While the curry is cooking, cut the tomato and add to the pan. Put
cover on.

When potato feels soft, add fried besan to the curry. Add salt.

The time you drop the potato in the pan to the time you drop the fried
besan into the pan should not be more then 15 minutes. As always, in
Indian cooking it is the preparation that takes time, not the cooking
itself.

Serve warm as a side dish.

Anadi Naik in "Vegetarian Journal Reports" Posted by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip