Vegetable balls in spicy tomato sauce

6 servings

Ingredients

Quantity Ingredient
1½ cup Grated raw potatoes
1½ cup Grated raw cauliflower
1 cup Garbanzo bean flour
2 tablespoons Chopped parsley or chives
1 teaspoon Salt or to taste
¼ teaspoon Asafetida; (optional)
½ teaspoon Freshly ground black pepper
1 teaspoon Each: paprika; coriander, and
; tumeric
Vegetable oil for sauting
3 Cloves garlic; minced
½ cup Chopped onion
1 tablespoon Vegetable oil or ghee
¼ teaspoon Fenugreek seeds
1 teaspoon Fennel seeds
2 teaspoons Each; ground ginger; coriander, and
; cumin
1 Teaspoon; paprika and freshly
; ground black pepper
1 pinch Red Chile powder
2 cups Crushed tomatoes
½ cup Water
1 teaspoon Sugar
Salt to taste
⅔ cup Plain yogurt; (optional)

Directions

VEGETABLE BALLS

SPICY TOMATO SAUCE

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@...> on Apr 15, 1999.

Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.

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