Dudhi koftas / bottlegourd kofta

Name: Dudhi koftas / bottlegourd kofta
Cuisine: Indian
Ingredients: 1 big cup Grated dudhi / lauki/ ghiya (bottlegourd); 1/4 tsp Red chilli powder; 1/4 tsp Dhania powder / coriander powder; to taste 1/4 tsp or Salt; 1 tsp each Jeera (cumin) and Ajwain (carom); 1/2 cup Besan / gram flour; as needed Oil for frying; 2 1/2 cup Curd; 3-4 cups Water; 1 tbsp Ghee; 1/2 tsp Jeera(cumin seeds); 2/4 tsp dhania powder / coriander powder; 1/2 tsp Kashmiri red chilli powder; 1/2 tsp Haldi(tarmeric powder); 1/2 tsp Garam masala / whole spie powder

Aruna Jain @cook_16443550

#ghar ka khaana
#roz ka khaana.This kofta curry is typically a Rajasthani dish and also a Jain food .As no tomatoes.People mistaken it as besan kadhi.But it is completely different. There is no gram flour in the gravy..it is purely made of curd .We call it dahi ka rassa or curd gravy.

Aruna Jain @cook_16443550

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Ingredients

1 big cupGrated dudhi / lauki/ ghiya (bottlegourd)
1/4 tspRed chilli powder
1/4 tspDhania powder / coriander powder
to taste 1/4 tsp orSalt
1 tsp eachJeera (cumin) and Ajwain (carom)
1/2 cupBesan / gram flour
as neededOil for frying
For gravy
2 1/2 cupCurd
3-4 cupsWater
1 tbspGhee
1/2 tspJeera(cumin seeds)
2/4 tspdhania powder / coriander powder
1/2 tspKashmiri red chilli powder
1/2 tspHaldi(tarmeric powder)
1/2 tspGaram masala / whole spie powder

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Steps

1

Wash and grate Dudhi/ghiya/lauki.Mix besan/gram flour,salt, dhania powder,red chilli powder, little Ajwain, little jeera and a big pinch black pepper powder. Mix well and let it rest for ten minutes. In the meantime,heat oil in a pan /khadai.
2

Drop small balls of dudhi-besan mixture and fry them keep the flame from medium to slow and fry the koftas by turning them. Take them out when golden brown,on an absorbent paper. Keep them aside.
3

Take curd and mix 1 cup water and whisk it until smooth.Heat ghee in a kadhai add jeera,when it splutter switch off the gas.Add all the masala, except salt and garam masala
4

Switch on the gas. On slow flame, mix the masala and add the curd, stirring constantly.You can increase the flame,keep stirring, otherwise the curd with curdle.So keep stirring for 10 mins. or till the curd gravy starts boiling.
5

Add 2 cups hot water to the gravy and keep stirring occasionally.Be very careful,if you see the gravy is curdling,stir it vigrously on high flame.It will become smooth and fine.
6

Keep cooking the gravy for another 15 mins or more.You will see the fine granules of cooked curd and now the gravy is not seperating water. It is smooth.If little water seperates... Don't worry,it will become fine by giving it a stir.Add koftas and salt and stir gently on high flame for 2mins, cover the pan with slid and continue cooking for15 mins on slow flame.
7

Cover the pan with a lid and continue cooking for15 mins on slow flame.Add garam masala and serve hot with chapaties or parathas.
8

NOTES. Always you can adjust the masala according to your taste. This is the beauty of indian cooking, it will not make a difference, it's a matter of taste and personal preference.Some like spicy food and some like less spicy.Some like thin gravy,for some thick rich gravy is preferred.In this same dish I like thin #jhol, while my son likes thick curd gravy
9

You can use onion, green chillies and ginger while making koftas.You can make simple onion-tomato gravy and add koftas to it. We can easily make these variations. In fact my mom always used to make onion-tomato gravy for these koftas and we used to have it with rice