I had a look at the link to your cabbage kofta recipe - looks like the koftas get soaked in tomato sauce and are then full of flavour. I had to google what besan was, and it turns out that it is gram flour, which you can get from most Indian supermarkets.
I might try making this in winter - feels like proper filling winter food.
Yep, koftas are fried then eventually put back into a simmering tomato gravy. The key is to leave the koftas in long enough to soak up some flavor, but not so long that they begin to turn into chewy dumplings.
A tip in case you don't have besan or want to buy it...........at our restaurant in Cambodia we ground lentils in a food processor, then sifted, and this was a perfect besan replacement, and in my opinion, even tastier.