Broccoli Kofta in Cilantro-Jalapeno Sauce

Vegetable koftas can be served up as croquettes for a snack or can be served up in a favorite sauce, to accompany rotis or rice.

Procedure is fairly simple: par-cook and chop the vegetable finely; add some spices, some chickpea flour as binder, shape into balls, and deep fry.

for the jalapeño-cilantro sauce:
2 jalapeños, chopped
2 cups chopped cilantro
2 cups water
1 Tbsp chickpea flour
salt to taste

Ingredients:
1 head of broccoli florets, no stalk/stem*
1 Tbsp coriander powder
1 Tbsp chili powder
1 tsp cumin powder
1 tsp brown sugar
salt to taste
½ cup chickpea flour (more or less)
canola oil for frying
*save the stem/stalk for making miso pickle

Preparation

par-cook the broccoli florets in microwave;i don't usually add extra water, just the dampness from washing the florets seems enough to cook the florets

drain the florets, chop finely, mix in the spices and knead in the chickpea flour a little at a time to form a dough that can be shaped easily (not too brittle, not too soft either); shape into balls about the size of golf balls, or smaller

heat oil in a pan for frying, add the shaped broccoli balls and deep fry till brown and crisp on the outside and cooked through on the inside; drain on a paper towel lined plate, keep handy

combine the jalapeño and cilantro in a blender or food processor to make a fine smooth paste; heat a sauce pan, add the chickpea flour and toast it till it gets aromatic, (just a minute or two), then add the jalapeño-cilantro paste, some water, some salt to taste, and let it simmer gently till thickened; chickpea flour acts as a thickener in this sauce; add more water if the sauce consistency is too thick for your liking; simmer till flavors meld, till jalapeño and cilantro lose their rawness

off heat, drop the koftas in the sauce and serve immediately; kofta begins to disintegrate if it sits in the sauce for too long :-)

Serve warm with roti or peas & cumin rice.