Mixed Vegetable Kofta in Tomato Curry

INGREDIENTS:
For the Koftas:
1/2 cup Frozen Corn
1/2 cup Frozen Peas
1/2 cup Green Beans cut in small pieces
1/2 cup Carrots cut in small pieces.
11/2 cup Gram Flour (Besan)
Salt to taste
1/2 Tsp.. of Red chili Powder
Pinch of Turmeric Powder
1 Tsp. of Mango Powder
1 Tsp. of Dhaniya Powder

For the Tomato Curry:
1 Pound Fresh Tomatoes
2 Tsp. Tomato Paste
3/4 Cup of water
Salt to Taste
1/2 Tsp. Red Chilly Powder
1/4 Tsp. Sugar
1/4 Tsp. Cinnamon Powder
2 pieces whole cloves
1 Tsp. Ground Ginger

For Frying:
Vegetable Oil

For Garnish :
Fresh Cilantro or Homemade Pannier

METHOD:
- Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
- Mix all the spices (except salt) and vegetables in a bowl.
- Add salt to Gram Flour and add it slowly to the mixture.
- Keep on mixing it with your hand . Do not add water.
- Add Gram Flour till you can shape them into small round soft balls.
- Use some oil in your palm of the hand to form the balls.
- Meanwhile heat some oil in the pan . See that the oil is not very hot.
- Keep Medium Flame.
- Deep fry the Kofta balls.
- Set them aside.
- For the Tomato curry , I would highly recommend to cook the curry about 3 hrs before you serve.
- Chop the tomatoes in small pieces.
- Cook them with salt for about 15 minutes on medium flame.
- Add the Tomato paste. Keep on Stirring .
- Add water and ginger and simmer for 2-3 minutes.
- Add the rest of the ingredients for the Tomato curry.
- 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry.
- Keep it in the oven at warm till you serve.
- Garnish with fresh Cilantro or Paneer.