Name: Bottle gourd kofta curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 Whole bottle gourd (Grated and water squeezed out and set aside); 100g Bengal gram flour (Besan for koftas); 1 tsp Red chilli powder (For koftas); Oil for deep frying (For koftas); 3 Onions (Roughly chopped); 3 Tomatoes (Roughly chopped); 1 Tbsp Ginger garlic paste; Salt as required; 2 tsp Red chilli powder (For gravy); 1 tsp Turmeric (For gravy); 2 tsp Coriander powder (For gravy); 1 tsp Cumin powder (For gravy); 1 tsp Garam masala (For gravy); 2 Tbsp Oil (For gravy); Salt as required; 1 tsp Cumin seeds; A sprig of coriander leaves

Bottle gourd kofta curry

4 Mar 2016

by Deepthi (in memoriam)

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Background

Bottle gourd is one of those vegetables which can be cooked in many ways. This curry has a tomato based gravy with bottle gourd koftas in it. It goes very well with puri, roti or rice.

Ingredients

1 Whole bottle gourd (Grated and water squeezed out and set aside)
100g Bengal gram flour (Besan for koftas)
1 tsp Red chilli powder (For koftas)
Oil for deep frying (For koftas)
3 Onions (Roughly chopped)
3 Tomatoes (Roughly chopped)
1 Tbsp Ginger garlic paste
Salt as required
2 tsp Red chilli powder (For gravy)
1 tsp Turmeric (For gravy)
2 tsp Coriander powder (For gravy)
1 tsp Cumin powder (For gravy)
1 tsp Garam masala (For gravy)
2 Tbsp Oil (For gravy)
Salt as required
1 tsp Cumin seeds
A sprig of coriander leaves

Instructions

In a bowl, mix together besan, grated bottle gourd, chilli powder and salt. Set aside the water squeezed out from bottle gourd. Since bottle gourd has water in it, there is no need to add water to this mixture. The mixture should neither be very loose nor very tight.
Make lemon sized balls or just take a Tbsp of mixture for one kofta and deep fry in oil on medium flame. Set aside on a kitchen towel.
In a deep bottomed vessel, heat 1 Tbsp oil and add onions and fry until brown.
Add ginger garlic paste and add tomatoes and fry until they are soft.
Grind together this to a smooth paste.
In the same deep bottomed vessel, heat the rest of 1 Tbsp oil and add cumin seeds and let them splutter.
Add the onion tomato paste and fry until oil oozes out on the sides and add coriander powder, cumin powder, chilli powder, turmeric, salt and garam masala.
Add a ½ cup of water and boil for 5 minutes or until the mixture thickens.
Add the koftas to this gravy just before serving and garnish with coriander leaves.