Doodhi Kofta Curry (Bottle Gourd Kofta Curry)

Name: Doodhi Kofta Curry (Bottle Gourd Kofta Curry)
Cuisine: Indian
Ingredients: For the Kofta; One Bottle gourd medium size grated / Grated doodhi; 1 tbsp Ginger garlic paste; 2 tbsps Oil; 3 - 4 tbsps Gram flour chana dal atta besan /; 1 tsp chili powder Red; 1 - 2 tsps salt; For the Curry; For the gravy; 2 onions medium size Chopped; 3 Tomatoes medium; 1 tbsp hung curd Beaten; 1 tsp + 1 tsp Oil; 1 tbsp Ginger garlic paste; 1 tsp chili powder Red; 1 - 2 tsps Garam masala; 1 - 2 tsps Salt; coriander To garnish Finely chopped

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

A rather long gap since my last post, been very busy in the kitchen which is a good thing, but all the work got to me eventually.
My significant other is trekking in the Nilgiri’s and I am enjoying a lazy Sunday morning; feel rejuvenated and back to completing my post – big smile!
It’s been a month since I have taken up eating healthy food (slowly making an effort) and trying to reduce oil/ frying as much as possible to help me lose weight.
This recipe has a slight variation to reduce the calorie intake but keeping all the delicious flavours intact.
Here’s how to go about it:)

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

Saved

Ingredients

For the Kofta
OneBottle gourd medium size grated / Grated doodhi
1 tbspGinger garlic paste
2 tbspsOil
3 - 4 tbspsGram flour chana dal atta besan /
1 tspchili powder Red
1 - 2 tspssalt
For the Curry
For the gravy
2onions medium size Chopped
3Tomatoes medium
1 tbsphung curd Beaten
1 tsp + 1 tspOil
1 tbspGinger garlic paste
1 tspchili powder Red
1 - 2 tspsGaram masala
1 - 2 tspsSalt
coriander To garnish Finely chopped

Saved

Steps

1

Wash the doodhi (bottle gourd), remove the skin and grate it, I did not grate the seeds; just took the white flesh of the bottle gourd till I could see the seeds. (I got about 2 cups of grated doodhi)
2

Add 1 tsp of salt to the grated doodhi and set aside for 10 minutes, after 10 minutes squeeze out all the excess water.
3

Add the ginger garlic paste, chili powder, chana dal, mix well with hands. Make small round balls and flatten them slightly. I made 8-10 medium size kofta’s.
4

Now my variation was to pan fry them is as little oil as possible rather than deep frying. Take a non stick pan, add 2 tbsp of oil and pan fry them – keep stirring continuously to ensure all the sides are cooked and turn crisp.
5

None
6

Chop the onions, take a heavy bottom pan / non –stick pan; add 1 tsp of oil and sauté the onions, till they are slightly golden brown in colour. Once cooled grind them (not necessarily into a smooth paste)
7

Caramalise the onions
8

Wash the tomatoes, put them in a mixer and grind them into a smooth paste.
9

Take a heavy bottom pan / non –stick pan, add 1 tsp of oil, add the ginger - garlic paste and the onions paste sauté for a minute.
10

Saute the roughly ground onions
11

Then add the tomato paste, cook for 2 minute- add garam masala, chili powder and salt as per taste.
12

Add tomato paste
13

Last add the beaten hung curd and cook for another minute. Then add the hung curd
14

Remove the gravy in a bowl; add the kofta’s just before serving so that they remain crunchy.
15

Garnish with chopped coriander
16

Eat with rice or rotis.. enjoy!