Mix Vegetables with Spinach Balls in Tomato gravy
(by Jaya Gajria Bhatia)

For Kofta balls –
Khichyo Saag – 1 cup
Bread – 6 slices
Gram flour – ½ cup
Red chilli powder – ½ tsp.
Dried Mango powder – ½ tsp.
Coriander powder – ½ tsp.
Salt – to taste
Oil – for deep frying

For Tomato gravy –
Tomatoes – 4 nos.
Curd – ¼ cup
Coriander leaves – 2 tblsp.
Green chillies – 2 nos. (chopped)
Turmeric powder – ½ tsp.
Asafoetida – ¼ tsp.
Garam Masala – ½ tsp.
Coriander powder – ½ tsp.
Cumin powder – ½ tsp.
Ginger – ½” piece (chopped finely)
Salt – to taste.
Oil – 2 tblsp.

For the Kofta balls –
1. In a thali, place the bread slices. Place Khichyo Saag on top of these slices, spreading it evenly to ensure the entire bread slice is coated. Leave it aside for 10 minutes.
2. Add all the ingredients of the koftas (except oil for deep frying) to the Khichyo Saag coated bread slices and mix well.
3. Form round balls and deep fry the Koftas till they are golden brown in colour. Drain off the excess oil and keep them aside.

For the Tomato gravy –
1. Make a puree of the Tomatoes in a blender.
2. In a deep pan, heat oil on a medium flame. Add asafetida and the pureed tomatoes.
3. Keep stirring till the oil starts leaving the side of the pan. Add curd and keep stirring.
4. Add all the spices, chopped ginger and coriander leaves.
5. Add 2 cups of water and allow the gravy to cook for approximately 10 minutes.
6. Remove the gravy from the heat and add the Koftas. Cover the pan for 5 minutes.
7. Serve piping hot.

To serve
Khichay Saag ja kofta can be served for dinner with Phulka.