Vegetable Kofta / Veg Balls, the ISKCON way

For Kofta:
Cabbage - 1/2 cup, finely grated
Cauliflower - 1/2 cup, finely grated
Carrot - 1 small, finely grated
Potato - 1 small, boiled and finely grated
Green Chilli - 4, finely chopped
Chickpea Flour - 1/2 cup
Cornflour - 1/4 cup
Salt
Red Chilli Powder - 1/2 tsp
Hing / Asafoetida - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Oil for deep frying
Wash the raw vegetables well, pat dry completely and grate in a box grater. Sqeeze and remove the excess water.

Mix the remaining ingredients with the grated vegetables and roll into small balls.

Heat oil in a kadai over high heat. Add a small batch of the balls. Fry till they start to change color and rise to the surface. Reduce heat to low and fry for 10 minutes till they reach a reddish brown color. Remove on a paper towel.

Increase heat to high and repeat the frying process for the remaining fofta balls.

For Gravy:
Tomato - 4 big, peeled and chopped
Water - 2 cups
Olive Oil - 2 tbsp
Bay leaf - 2
Ginger - 1 inch, finely grated
Green Chilli - 4, finely chopped
Hing / Asafoetida - 1/4 tsp
Salt
Sugar - 1 tsp

Heat oil in a pan. Add bay leaves, hing, ginger and green chillies and saute for a few minutes.

Then add the chopped tomato and water and bring it to boil.

Simmer for 15 minutes till the desired consistency is reached. Add salt, sugar and cook for a minute more.

Remove from heat and add the fried koftas.

Soak the koftas for atleast 10 minutes before serving.