Dahi Masala Hara Kofta Curry

Dahi Masala Hara Kofta Curry 
 Dahi masala hara koftas is an excellent and classic green vegetable kofta curry made with the some exotic flavours from the amaranth leaves added to spices and chickpea flour; deep fried in roundel shapes and cooked in yogurt based gravy that balances the taste. Amazing spiced amaranth kofta dumplings cooked in exotic yogurt based saucy gravy is bliss to the taste buds. Goes extremely well with rice, roti, chapatti etc!

Ingredients:
For making koftas:
Thotakura (amaranth) leaves, finely chopped - 1 cup
Hing - a pinch
Chilli pd - ½ tsp
Salt - to taste
Sesame seeds - 1 tsp
Green chillies, finely chopped - 1 tsp
Ginger garlic paste - ½ tsp
Chickpea flour - 1 cup
For the gravy:
Tomato, finely chopped - 1/2 cup
Onions, finely chopped - ¼ cup
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Coriander powder - 1 tsp
Cumin powder - ½ tsp
Chilli powder - 1 tsp
Salt - to taste
Yogurt - 1 cup
Method:
In a bowl, put in the amaranth leaves, hing, chilli pd, little salt, sesame seeds, green chillies, ginger garlic paste, and chickpea flour. Just rest this mixture for about 2-3 minutes and little water would release out. Combine all these ingredients well together without adding water. Shape them into lime sized roundels and keep aside. In a hot pan, add oil and deep fry these amaranth dumplings on a medium heat so that they get cooked nicely. It takes about 6 to 7 mins to cook.
In another pan or kadi, add some oil and when it gets hot, add mustard seeds. When they crackle, add cumin seeds, finely chopped onions, little salt and fry till the onions turns slightly golden in colour. Add finely chopped tomatoes and cook until they get soft. Add some cumin pd, coriander pd, chilli pd and stir well. Put the lid on and cook well till the tomatoes are totally mashed. Add the koftas and gently stir and then add yoghurt and mix well. Add little water and bring to one boil and switch off the stove.
Serve with hot steamed rice, roti or chapatti.