Cabbage koftas in tomato gravy

Ingredients
For the koftas
2 cups finely chopped cabbage
1/2 cup gram flour
1 onion finely chopped
1/2 teaspoon cumin seeds
2 tablespoon chopped coriander leaves
1/2 teaspoon chili powder
salt to taste
oil for frying
For the tomato gravy
2 large tomatoes
1 inch ginger
1 green chili
a pinch of asafoetida
1/2 teaspoon cumin seeds
1 tablespoon gram flour
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon paprika powder
1/4 teaspoon pepper powder
1/4 teaspoon garam masala powder
2 tablespoon yogurt
2 -3 tablespoon chopped coriander leaves
1 teaspoon sugar
salt to taste
2 tablespoon oil
Method
For preparing the koftas

• Mix the cabbage, gram flour, onion, cumin seeds, chili powder, coriander leaves, chili powder and salt. Knead lightly to form a dough without adding water. The amount of gram flour can be increased or reduced accordingly so as to form a slightly sticky dough.
• Heat oil in a wok and using a spoon drop small dumplings of the dough into the hot oil in a medium flame in batches.
• Deep fry these dumplings turning around occasionally, until all sides are golden brown.
• Drain onto a tissue and keep aside.

For preparing the gravy

• In a blender blend the tomatoes, ginger and green chili well.
• Heat oil in a pan. Add the cumin seeds and asafoetida. 
• Stir fry for a 1-2 seconds, then add the gram flour and fry for 2-3 seconds.
• Now add the blended tomato mixture and mix well.
• Add the turmeric powder, coriander powder, paprika, pepper powder and salt.
• Mix well and cook in a medium flame until oil starts leaving the sides the tomato gravy.
• Now add the yogurt and garam masala. Mix well and simmer until the gravy thickens and reduces to almost half.
• Add 1/2 to 1 cup of water and allow to boil.
• Now add the koftas and cover and cook for 8-10 minutes.
• Open, add the sugar and chopped coriander leaves. Mix well and serve.