For Kofta

• 1cup cabbage (thinly chopped)
• ½ cup carrot (thinly chopped)
• 10 tsp maida
• 2 sp corn flour
• ½ teaspoon pepper powder
• 6 tsp nankin chilly sauce
• 2 pinch of ajino moto
• Salt to taste

For Gravy

• 7 to 8 garlic (thinly chopped)
• Ginger (thinly chopped)
• ½ cup cabbage (thinly chopped)
• ½ teaspoon chilly (long & thinly chopped)
• ½ cup coriander or celery leaves (thinly chopped)
• 4 tsp cornflour (mix with 1 cup of water)
• Pinch of ajino moto
• salt to taste
• 2 - teaspoon soya sauce
• ½ spoon vinegar
• 3 tsp chilly sauce
• 3 glass of vegetable stock (see the tips for reference)

Method:

• Mix cabbage, carrot, sauce with flour. Mix it with light hands. Water is not needed. Make small kofta
• Heat the oil in a pan & fry the kofta till they become dark brown.
• Heat 4tsp oil in a nonstick pan.
• Add ginger, garlic, chilly paste on the fast gas.
• Add cabbage roast till brown for 4 mins.
• Add vegetable stock, coriander or celery leaves, chilly sauce, salt, pepper, ajino moto & boil then add cornflour and stir.
• Boil it for 2mins & then add koftas & boil it for 3 mins.
• Serve it hot.

Note:

• Serve it with American choupsey, hakka noodles, fried rice, Singapore fried rice.
• If koftas are hard boil them in water for 5 mins to make it soft.
  
• Then add it in the gravy.