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For making kofta: Take jamun mix in a bowl, to this add in green chillies and salt.
Mix them well and sprinkle a little water. Make into a smooth dough. Make desired shaped balls.
Heat oil in a wok and deep fry them on a low flame until dark golden in colour. Drain them on a kitchen towel. Keep aside.
For making gravy: Heat oil in a kadai, add in ginger, garlic, green chillies and onion. Saute them until translucent.
Add in tomatoes, melon seeds and almonds. Fry them until mushy. Allow this mixture to cool. Grind into a smooth paste.
Heat 2 tbsp of oil in the same pan and temper it with cumin seeds. When they turn slightly brown, add in the capsicum and saute for a minute.
Add the ground paste, turmeric powder, red chilli powder, coriander powder, cumin powder, salt and sugar. Mix them all well and allow them to cook for 3-5 minutes or until the raw smell goes away.
Add required water and 1/2 cup of milk. Cover and cook them for 2-3 minutes or till the gravy leaves the oil.
Add in the dry fenugreek leaves, garam masala powder and coriander leaves. Mix them well. Cook for a few more minutes and serve hot.
SERVING: 4
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71, Sonali Park,
Kolkata, West Bengal - 700084
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