Spinach Ball Curry

4 c Spinach

2 md Potatoes

1 c Chick pea flour

3 tb Soy milk or cream

1 ts Salt

1 pn Turmeric

1/2 ts Garam masala

1/2 ts Green mango powder

1/2 ts Cayenne

Ghee to deep fry Dried coconut 1 1/4 c Gravy, see recipe

Chopped cilantro Boil spinach & potatoes. Drain, peel potatoes & grind with the spinach. Add chick pea flour & blend. Stir on milk or cream. Add salt, turmeric, garam masala, mango powder (omit if you want) & cayenne. Mix together till you have a smooth dough. pluck off small pieces & shape into a ball or any other shape you might desire. Heat sufficient ghee in a wok or deep skillet. Roll each ball in coconut & deep fry till completely golden. Remove & place on a plate. Heast gravy in a pot over medium heat. Drop in the koftas, cover, lower heat & cook for 10 minutes. Garnish with coriander & serve. Michael Pandya, "Indian Vegetarian Cooking"