Kofta with raita and bean salad. Kofta. 1 small bunch parsley. 325 g minced beef (max. 10-12% fat) 1 onion. 60 g chickpea flour. 1½ eggs. ¾ dl water. 20 g fresh ginger (ca. 2 cm) 1.5 g garam masala. ½ teaspoon coarse salt and a little pepper. 2-3 tablespoons olive oil for frying. Raita - with eggplant. 600 g natural yoghurt (1.5% fat) 250 g eggplant. 1 sip cumin. a little coarse salt and a little pepper. 2 tablespoons lemon juice if necessary. A little raw chili pepper. 2 teaspoons olive oil. Bean salad. 350 g green beans (fresh or frozen) 1 red pepper. 1 tbsp oliveoil. ½ tbsp lemon juice. A little coarse salt and pepper (if necessary) A little fish sauce. On the side. Wholegrain bread. Kofta. Rinse and chop the parsley finely. Stir the ingredients together, save half of the chickpea flour for breading. Put the mince in the fridge and let it rest for 1 hour. Form small buns of the mince. Roll them in chickpea flour. Heat the oil on the pan and fry the round meatballs over medium heat for 12-15 minutes. Try rolling them on the forehead so that they retain the round shape.Raita - with eggplant. Drain the yogurt. You can, for example, pour it into a coffee filter and let it drip off for approx. 1 hour. Cut the eggplant into very small and fine squares. Sprinkle salt over and let them stand for approx. 15 minutes. Mix yoghurt, crushed cumin, salt, pepper, lemon juice and chili in a bowl. Rinse the pieces of eggplant in cold water. Then squeeze the water out of the aubergines. Put oil on a pan and heat up. Fry the eggplant pieces, until crisp and golden. Drain the eggplant pieces and let them cool. Mix them with the yogurt dressing. Store the dish in the refrigerator until it is to be served. Bean salad. Boil the beans in water for approx. 5 minutes. Drain them and let them cool. Rinse and clean the peppers. Cut it into fine sticks. Stir oil and lemon together. Season with salt and pepper, and fish sauce to taste. Mix the dressing with the vegetables.