You are here: Home > Course > Main Course > Sabzis, Curries > Traditional Indian Sabzis > Brinjal and Cabbage Kofta Curry Brinjal and Cabbage Kofta Curry by Tarla Dalal The gravy and the koftas are unique in this recipe. The kofta, for its part, uses a rare combination of vegetables like eggplant and cabbage; while the gravy uses an even more extraordinary combination of tamarind water and gram flour spiced with a dry masala. As a finishing touch the arrangement is laced with cream, and you have a wondrous dish on the table! 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Close 23 Sep 2013 This recipe has been viewed 40423 times 5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD ब्रिंजल एण्ड कैबेज कोफ्ता करी - हिन्दी में पढ़ें (Brinjal and Cabbage Kofta Curry in Hindi) રીંગણા અને કોબીના કોફ્તાની કરી - ગુજરાતી માં વાંચો (Brinjal and Cabbage Kofta Curry in Gujarati) Brinjal and Cabbage Kofta Curry recipe - How to make Brinjal and Cabbage Kofta Curry Tags Sabzis with GraviesTraditional Indian SabzisDeep FryKadai Veg Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 servings Show me for servings Ingredients For The Koftas1/2 cup finely chopped brinjal (baingan / eggplant)1/2 cup finely chopped onions1/2 cup finely grated cabbage1 tbsp finely chopped green chillies4 tbsp besan (bengal gram flour)1/4 tsp soda bi-carb salt to taste oil for deep-fryingTo Be Ground Into A Smooth Paste (using Little Water)1 cup roughly chopped tomatoes2 tbsp poppy seeds (khus-khus)2 tbsp broken cashewnuts (kaju)6 cloves (laung / lavang)25 mm (1") piece ginger (adrak)4 green chillies , roughly chopped1 tbsp grated coconutTo Be Ground Into A Dry Masala25 mm (1") piece cinnamon (dalchini)3 cloves (laung / lavang)2 cardamomsOther Ingredients2 tbsp ghee2 tbsp besan (bengal gram flour)1/2 tsp chilli powder5 tbsp tamarind (imli) water salt to taste a pinch of sugar2 tbsp fresh cream Method For the koftasFor the koftasCombine all the ingredients in a bowl and mix well.Divide the mixture into 8 equal portions and roll each portion into a small round ball.Heat the oil in a kadhai and deep-fry the koftas, a few at a time, till they turn golden brown in colour from all the sides.Drain on an absorbent paper and keep aside.How to proceedHow to proceedHeat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 2 minutes.Add the besan and chilli powder and sauté on a medium flame for another minute.Add the tamarind water, dry masala, salt, sugar, cream and 1 cup of water, mix well and bring to boil.Simmer for 4 to 5 minutes, while stirring occasionally.Just before serving, re-heat the gravy, add the koftas and cream, mix gently and cook on a slow flame for 1 to 2 minutes.Serve hot. Nutrient values per servingEnergy221 calProtein5.4 gCarbohydrates15.4 gFiber4.9 gFat15.4 gCholesterol0 mgVitamin A311.1 mcgVitamin B10.2 mgVitamin B20.1 mgVitamin B30.9 mgVitamin C27.2 mgFolic Acid44.6 mcgCalcium49.8 mgIron1.6 mgMagnesium0 mgPhosphorus0 mgSodium20.5 mgPotassium231.9 mgZinc0.7 mg