RADDISH BALLS IN TOMATO GRAVY RECIPE

INGREDIENTS FOR RADDISH BALLS IN TOMATO GRAVY

Raddish leaves – 2 cups [chopped]
Gram flour – 1 ½ cups
Sooji – 2 tbsp
Green chilies – 2 [chopped]
Oil – 3 tsp
Salt to taste
Oil for frying the balls

FOR THE GRAVY

Onion – 3 [cut into small pieces]
Tomato paste – 3 tbsp
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Cumin seeds – 1 tsp [roasted and powdered]
Red chilli powder – 1 tsp

METHOD OF PREPARING RADDISH BALLS IN TOMATO GRAVY

Mix chopped raddish leaves into the gram flour. Add sooji [semolina], chopped green chilies, salt to taste and mix well with your fingers.
Add 3 tsp of oil and a few tbsp of water to obtain dough which can be shaped into balls.
Divide the mixture into different portions and then shape each portion into small balls.
Heat oil in a pan and deep fry the balls till it become golden brown. Remove the balls and keep aside.
Heat 1 tbsp of oil in a pan and fry the chopped onion till it becomes light brown. Remove the onions from the fire and grind in a mixer grinder.
Heat 2 tbsp of oil in a pan and add the onion paste and fry for one minute.
Add the remaining pastes and the spices and fry for 5 minutes. Add 2 cups of water and salt to taste and cook the gravy 5 minutes.
Drop the vegetable balls into the gravy and serve hot with steamed rice or chapatti.