KOFTAS
250 g  Besan (chickpea flour)
1/2 ts Cumin seeds
1 1/2 tb Melted ghee (or oil)
1 ts Crushed pomegranate seeds
2 lg Onions
Alubhukharas or dry plums

CURRY
1 lg Onion
4 Garlic cloves
2 tb Ghee (or oil)
2 lg Tomatoes; blanched & diced
1 ts Garam masala
1 Handful of coriander leaves
1/2 ts Turmeric
Salt; to taste
Chili powder; to taste

Koftas: Mix together besan, salt, chili powder, ghee (or oil), pomegranate
and cumin seeds. Grind onions to a very fine paste and add to besan
mixture. Knead dough; it will be very stiff. Roll dough into balls the size
of small lemons, encasing a whole alubhukhara inside each portion. Deep fry
koftas until golden brown; drain and set aside. Prepare curry sauce: Grind
onion and garlic to a paste. Heat ghee and fry onion and garlic paste until
golden brown. Add spices, and cook for another minute, then add tomatoes
and cook until ghee (or oil) begins to rise to the surface. Add 1 cup
water, then cook until mixture is almost dry. Using a wooden spoon, mash
mixture to a paste. Add 2 more cups of water, bring to a boil. Add koftas
to sauce and simmer over low heat another 5 minutes or so. Garnish with
chopped coriander leaves and serve.