Dudhi ke kofte

Name: Dudhi ke kofte
Total time: 2700 s
Yield: 4+
Cuisine: Indian
Ingredients: For gravy; 4 onions; 4-5 tomatoes; 2-3 tbsp (3 G) paste; 8-10 cashews; 1/2 tsp turmeric powder; 1/4 tsp hing; 1 tsp red chilly powder; 2-3 tsp kashimiri red chilly powder; 2 tsp dhaniya jeera powder; 1 tsp garam masala powder; 1 tsp kasuri methi powder; 1-2 tsp salt; For kofta; 1/2 kg dudhi/lauki; 1 cup besan; 1 tsp ginger grated; 1-2 tsp coriander leaves; 1/2 tsp salt; 1-2 finely chopped green chillies; As required Oil for frying; 2 tbsp oil to make sabji

Falgooni Mangrola @sai123

Mumbai

Dudhi ke kofte

Falgooni Mangrola @sai123

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Ingredients

45 minutes

For gravy
4onions
4-5tomatoes
2-3 tbsp (3 G)paste
8-10cashews
1/2 tspturmeric powder
1/4 tsphing
1 tspred chilly powder
2-3 tspkashimiri red chilly powder
2 tspdhaniya jeera powder
1 tspgaram masala powder
1 tspkasuri methi powder
1-2 tspsalt
For kofta
1/2 kgdudhi/lauki
1 cupbesan
1 tspginger grated
1-2 tspcoriander leaves
1/2 tspsalt
1-2finely chopped green chillies
As requiredOil for frying
2 tbspoil to make sabji

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Steps

45 minutes

1

To make the koftas, peel the dudhi, then grate it. Remove the excess water from the dudhi. In that add coriander leaves, ginger, green chilies, besan, and salt. Mix well and make small balls. Deep fry the balls till light golden brown. Keep it aside.
2

To make the gravy, take onions, tomatoes, and cashews. Make a smooth paste. To make the 3 g paste, take ginger, garlic, and green chilies.
3

Now in a Kadai heat oil add the paste, and saute till done. Add the dry masalas, things, and salt. Mix well, and let the masalas cook nicely.
4

Now add the koftas and add little water. Do not make a very thin gravy or too thick gravy.
5

Cover and cook for a few minutes or till it boils. After that then add kasuri methi powder. When ready, serve with hot phulkas or paranthas