Name: Spinach Ball Curry
Ingredients: 4 c Spinach; 2 md Potatoes; 1 c Chick pea flour; 3 tb Soy milk or cream; 1 ts Salt; 1 pn Turmeric; 1/2 ts Garam masala; 1/2 ts Green mango powder; 1/2 ts Cayenne; Ghee to deep fry; Dried coconut; 1 1/4 c Gravy, see recipe; Chopped cilantro

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Kris Lundgaard

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegetarian, Indian	4	Servings

INGREDIENTS

4	c	Spinach
2	md	Potatoes
1	c	Chick pea flour
3	tb	Soy milk or cream
1	ts	Salt
1	pn	Turmeric
1/2	ts	Garam masala
1/2	ts	Green mango powder
1/2	ts	Cayenne
		Ghee to deep fry
		Dried coconut
1 1/4	c	Gravy, see recipe
		Chopped cilantro

INSTRUCTIONS

Boil spinach & potatoes.  Drain, peel potatoes & grind with the spinach.
Add chick pea flour & blend.  Stir on milk or cream. Add salt, turmeric,
garam masala, mango powder (omit if you want) & cayenne. Mix together till
you have a smooth dough.  pluck off small pieces & shape into a ball or any
other shape you might desire.
Heat sufficient ghee in a wok or deep skillet.  Roll each ball in coconut &
deep fry till completely golden. Remove & place on a plate.
Heast gravy in a pot over medium heat.  Drop in the koftas, cover, lower
heat & cook for 10 minutes.
Garnish with coriander & serve.
Michael Pandya, "Indian Vegetarian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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