Kofta Chutney And Spaghetti

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500g beef mince, washed and drained*
2 slices white bread, soaked in a little milk
1 large onion, finely chopped*
4 green chillies, crushed*
2 teaspoons ginger and garlic paste*
salt and pepper (to taste)*
1 teaspoon turmeric powder*
1-2 teaspoon/s chilli powder*
1 teaspoon garam masala*
1 teaspoon jeera (cummin) powder*
1 teaspoon dhania (coriander) powder*
A handful of fresh coriander leaves, chopped*
A handful of fresh mint leaves, chopped*
1 egg (beaten)
Oil for shallow frying

For the Chutney:
Oil for braising
Onions (chopped)
2-3 whole dry red chillies
4-5 tomatoes, chopped (skins removed)
1 small green pepper (chopped)
3 cinnamon sticks
2 teaspoons dried pomegranate seeds (anaardhana) optional
A handful chopped fresh coriander/mint/spring onion
1 teaspoon crushed garlic
salt and black pepper (to taste)
2 teaspoons chilli powder
1 teaspoon of sugar

500g spaghetti
1 can of cream-style sweetcorn
2 tablespoons butter

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Kofta:
In a large bowl add all ingredients marked with *. Squeeze out excess milk from the bread and add the bread to the mixture. Add the beaten egg and mix well. Roll small handfuls of the mixture into little "golf balls". Keep aside for a few minutes.

Heat oil in a pan and fry kofta until golden brown turning at least once. Remove from oil and allow to drain.

Chutney:
Fry onions until brown, then add cinnamon sticks and chillies, and allow to fry for a few moments. Then add green pepper, pomegranate seeds, garlic and tomatoes. Cover and allow to cook. When tomatoes have melted, add the chilli powder, salt, black pepper and sugar. Allow to cook for a few minutes before adding the prepared kofta. Cook for a further 5 minutes. Sprinkle a handful of coriander or mint or spring onions over the chutney (you can use any one or a combination of any 2 or 3 herbs).

Spaghetti:
Prepare spaghetti as per instructions on its packaging. Drain. Add the sweetcorn and butter to the spaghetti and mix (no further cooking required).

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