Baked Kofta Subji with Nomato Sauce

Method

For the Kofta

1. Preheat oven to 180c
2. Mix wholemeal wheat flour, fava flour, baking powder, salt and spices in a mixing bowl
3. Add yoghurt, water, lemon juice and sunflower oil and stir into a stiff batter
4. Stir in grated carrot
5. Pour into a greased tray and bake in oven for 25-30 mins, until golden brown (and a knife or wooden pick comes out clean)
6. Place on a cooling rack and allow to fully cool before cubing up and adding to the nomato sauce

For the Nomato Sauce

1. Heat ghee in a pan on a medium flame
2. Add chopped courgette and allow to saute until golden brown
3. Add asafoetida and cook for another minute
4. Add chopped butternut squash, beetroot, cashews and water
5. Place a lid on the pan and cook for 20 mins
6. Add all spices, except parsley, and blend with a stick blender into a smooth sauce
7. Add cubed koftas and parsley into the sauce and stir
8. Serve with rice, a drizzle of yoghurt and garnish with parsley