Vegetable Balls In Spicy Tomato Sauce

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Greek	New, Veglife2	6	Servings

INGREDIENTS

1 1/2	c	Grated raw potatoes
1 1/2	c	Grated raw cauliflower
1	c	Garbanzo bean flour
2	T	Chopped parsley or chives
1	t	Salt or to taste
1/4	t	Asafetida, optional
1/2	t	Freshly ground black pepper
1	t	Each: paprika, coriander
		and
		tumeric
		Vegetable oil for sauting
3		Cloves garlic, minced
1/2	c	Chopped onion
1	T	Vegetable oil or ghee
1/4	t	Fenugreek seeds
1	t	Fennel seeds
2	t	Each, ground ginger
		coriander and
		cumin
1		Teaspoon, paprika and
		freshly
		ground black pepper
1	pn	Red Chile powder
2	c	Crushed tomatoes
1/2	c	Water
1	t	Sugar
		Salt to taste
2/3	c	Plain yogurt, optional

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 139 Calories From Fat: 7 Total Fat: <1g Cholesterol: 1.6mg Sodium: 586.6mg Potassium: 822mg Carbohydrates: 29.6g Fiber: 4.5g Sugar: 6.6g Protein: 5.3g