Vegetable Dumplings in Fenugreek-Yogurt Sauce

Don't worry about making the vegetable koftas (fried fritters in the shape of meatballs) yourself - they are tricky to pull off and perfectly acceptable frozen ones are available from all Indian markets and many specialty food stores. The sauce - as much a star of this show as the koftas - is impressive enough to wow guests. And simple enough to make even after work.

DUMPLINGS IN FENUGREEK YOGURT SAUCE (Hyderabad Tamatar Kadhi)

This recipe yields plenty of sauce (or "kadhi") so you'll need basmati rice and/or bread to soak it up. Cafe Drale likes to serve the dumplings and sauce as a vegetarian entree, sided with crisp pappadums, rice and sweet mango relish.

2 cups plain yogurt (low fat is OK - non fat is NOT) / 2/3 cup chickpea flour / 6 cups cold water / 1/2 t. turmeric / 2 t. ground coriander / at least 1 1/2 t. kosher salt / 4 T. vegetable oil / 1/2 t. fenugreek seeds / 1 t. cumin seeds / 4 hot green chiles, chopped / 2 tomatoes, chopped coarsely / 2 onions, thinly sliced / 1 package frozen vegetable kofta

1. Soak kofta in very warm water to cover for 1 hour.
2. While kofta soak, start sauce by mixing together yogurt, flour, water, turmeric, coriander and salt in a bowl and place near stove.
3. Heat oil in a large deep pot and fry fenugreek seeds for 5 seconds before adding cumin seeds. When both turn brown (about 15 seconds) add chiles and yogurt mixture. Stir with a whisk vigorously to prevent any lumping.
4. Bring sauce to a boil and add kofta. Lower heat and simmer, uncovered, for about 45 minutes or longer. Stir now and then to avoid sticking.
5. At end of cooking - and you could cook for up to 90 minutes if you keep a close eye on sauce - add tomatoes. Check for salt levels as you may wish to add more.
   
6. Ladle into soup bowls or large plates and serve very warm.