Recipe - Vegetable Balls In Spicy Tomato Sauce

VEGETABLE BALLS
1 One half cup Grated raw potatoes
1 One half cup Grated raw cauliflower
1 cup Garbanzo bean flour
2 tablespoon Chopped parsley or chives
1 teaspoon Salt or to taste
One fourth teaspoon Asafetida; (optional)
One half teaspoon Freshly ground black pepper
1 teaspoon Each: paprika; coriander,
and
; tumeric
Vegetable oil for sauting

SPICY TOMATO SAUCE
3 Cloves garlic; minced
One half cup Chopped onion
1 tablespoon Vegetable oil or ghee
One fourth teaspoon Fenugreek seeds
1 teaspoon Fennel seeds
2 teaspoon Each; ground ginger;
coriander, and
; cumin
1 Teaspoon; paprika and
freshly
; ground black pepper
1 pn Red Chile powder
2 cup Crushed tomatoes
One half cup Water
1 teaspoon Sugar
Salt to taste
2/3 cup Plain yogurt; (optional)

1. In a large bowl, combine all ingredients for vegetable balls, except
oil. Mix thoroughly. Form mixture into 30 small balls and refrigerate while
preparing sauce. 2. In a medium skillet over medium heat, saut garlic and
onion in oil or ghee until golden, about 4 minutes. Add fenugreek and
fennel seeds, and saut for 2 minutes. Add ginger, coriander, cumin,
paprika, pepper, and chile powder. Saut for 1 minute. Add tomatoes, water,
sugar, and salt. Cook over low heat for 15 to 20 minutes, stirring
occasionally. 3. Heat a large skillet over medium heat and add enough oil
to coat bottom of pan. Saut vegetable balls until golden brown on all
sides, turning frequently. Drain well on paper towels and keep warm. 4.
Just before serving, stir yogurt into sauce, if desired. Pour sauce over
vegetable halls and serve hot.

MC_Busted by Karen C. Greenlee

By "Karen C. Greenlee" greenlee@bellsouth.net on Apr 15, 1999.

Recipe by: Veggie Life, May, 1999

Converted by MM_Buster v2.0l.