| 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 |
tb |
Chopped parsley or chives |
| 1 |
ts |
Salt or to taste |
| 1/4 |
ts |
Asafetida; (optional) |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Each: paprika; coriander, and |
|
|
; tumeric |
|
|
Vegetable oil for sauting |
| 3 |
|
Cloves garlic; minced |
| 1/2 |
c |
Chopped onion |
| 1 |
tb |
Vegetable oil or ghee |
| 1/4 |
ts |
Fenugreek seeds |
| 1 |
ts |
Fennel seeds |
| 2 |
ts |
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 |
ts |
Sugar |
|
|
Salt to taste |
| 2/3 |
c |
Plain yogurt; (optional) |
INSTRUCTIONS
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@bellsouth.net> on Apr 15, 1999.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.
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