Bottle gourd ka kofta

Name: Bottle gourd ka kofta
Total time: 3600 s
Yield: 6-7 people
Cuisine: Indian
Ingredients: 2 cups grated bottle gourd; 3.5-4 tbsp gram flour; 1/4 tbsp garam masala powder; 1/4 tbsp red chili powder; 1 green chili finely chopped salt as required; As needed Oil for deep or shallow frying the koftas; 2 large tomatoes - roughly chopped; 1 medium sized onion - roughly chopped; 1 green chili-chopped; 1 inch ginger -chopped; 4- 5 Garlic chopped; 2 tbsp broken cashews; 1 tbsp cumin; 1/4 - 1/2 tbsp red chili powder; 1/2 tbsp turmeric powder; 1/4 or 1/2 tbsp garam masala powder or Punjabi garam masala; 1 cup water or as required; 1.5 or 2 tbsp oil if using fresh; as needed Oil; as per taste salt

Anamika sahu @Anamikasahu

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Anamika sahu @Anamikasahu

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Ingredients

45-1 hours

6-7 people

2 cupsgrated bottle gourd
3.5-4 tbspgram flour
1/4 tbspgaram masala powder
1/4 tbsp red chili powder
1 green chili finely chopped salt as required
As neededOil for deep or shallow frying the koftas
2 large tomatoes - roughly chopped
1 medium sized onion - roughly chopped
1 green chili-chopped
1 inch ginger -chopped
4- 5 Garlic chopped
2 tbsp broken cashews
1 tbsp cumin
1/4 - 1/2 tbsp red chili powder
1/2 tbsp turmeric powder
1/4 or 1/2 tbsp garam masala powder or Punjabi garam masala
1 cup water or as required
1.5 or 2 tbsp oil if using fresh
as needed Oil
as per tastesalt

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Steps

45-1 hours

1

Rinse, peel and grate the bottle gourd squash and squeeze the grated.add the /gram flour, spice powders, salt.
2

Mix well and form small sized round or oval balls. If you add water to this mixture, then you will get a batter consistency which will help you in making pakoras. If making pakoras, then just drop spoonfuls of the batter to the oil while frying. Add less water to make the batter.
3

You can shallow fry or deep fry. Gently place the kofta in the hot oil. I first added one just to make sure if it breaks or does not break.
4

Fry the koftas in the oil, till they are even golden browned from all sides. The first kofta which I added has already got browned.drain fried ke kofte on paper tissues so that the extra oil is absorbed.
5

Remove the extra oil from the same pan in which you fried the koftas. Keep around 1.5 or 2 tbsp oil. Heat the oil and fry the cumin first. Then add the masala paste. be careful as the paste splutters. If there is too much spluttering, then just cover the pan with a lid not covering the pan fully. Allow some steam to escape. The spluterring will stop when the mixture thickens. Remove the lid. Keep stirring the masala at times.
when the mixture has thickened, add all the dry spice powders
6

Stir and let the masala cook for 3-4 minutes more or till the mixture starts to leave oil.
add the strained bottle gourd juice. Add water. Stir and simmer kofta gravy and cook for 10-12 minutes more. Don’t cover the pan with any lid.
7

Lastly add salt and stir. If you like a sweet taste in your curries, you can add sugar too. Add the fried kofta. Serve ke kofte With rotis, naan or basmati rice. Also goes well with jeera rice.