🌱 Daily Vegetarian Recipe

1. In a large mixing bowl, combine the grated cauliflower, grated coconut, chickpea flour, rice flour, cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder, salt, chopped coriander leaves, and ginger-garlic paste. Mix well to form a dough-like consistency. 2. Shape the mixture into small round balls (koftas) and set aside. 3. Heat oil in a deep pan or kadhai over medium heat. Once the oil is hot, carefully drop the koftas into the oil and fry until golden brown and crispy. Remove and drain on paper towels. 4. To prepare the curry, heat 2 tablespoons of oil in a separate pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown. 5. Add the tomato puree to the pan and cook for 5-7 minutes until the oil starts to separate from the mixture. 6. Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for another 2 minutes. 7. Pour in the coconut milk and add salt to taste. Stir well and let the curry simmer for 5 minutes. 8. Gently add the fried koftas into the curry, ensuring they are fully coated with the sauce. Simmer for another 3-4 minutes. 9. Garnish with fresh coriander leaves before serving.