Sometimes we get lucky, and my evening survey of the fridge immediately suggests a plan. This was one of those times. We liked to order malai kofta from our local Indian place back in Brooklyn, and I saw the makings of a mutant variation in the remnants of recent meals. So, for the balls, leftover steamed Brussels sprouts, parsnips, and cauliflower puréed along with brown rice and sweet potatoes as well as onion that I cooked fresh with oil, various seeds, and a thumb of ginger all went in the food processor along with half an egg an a bit of flour. These fried in a pan to firm them up, then went into a mixture of black beans, coconut milk, tomato paste, eggplant, spinach and spices which I stick-blended into a gorgeous thick sauce. Garnished with cilantro and lime, it tasted pretty authentic considering it was made of scraps and I have no idea how it’s actually made.