A great accompaniment for rotis/chapathis..
Recipe adapted from Veg Recipes of India
Ingredients
For the kofta
Lauki / Bottlegourd - 1 medium/ about 3 cups of grated lauki
Salt - as per taste
Besan flour - about 11/2 tbsp + 1 tbsp for coating
Green chilly - 1, chopped
For the masala paste
Big onion - 1 big
Green chilly - 2
Garlic - 3 big cloves
Ginger - 1 inch piece
Tomato - 2
Broken cashew - 4-5 tbsp
Other Ingredients
Turmeric powder - a pinch
Chilly powder - approx 2 tsp, as per taste
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Water - about 1 cup
Cumin - 1/2 tsp
Oil - as needed
Method - making koftas
1. Wash & peel the bottlegourd. Grate them or pulse it in the food processor couple of time. Rub the grated bottlegourd with some salt and keep it aside for sometime. The bottlegourd will start releasing water. Squeeze all the water out of the grated mixture (reserve the juices).
2. Now mix the bottlegourd with chopped chilly, salt (if needed) and the besan flour. Make small balls of it.
3. Heat a kadai and add enough oil for frying. When the oil is hot enough, add the koftas and deep fry them. Set it aside.
Method - making the gravy
1. In the small jar of mixer, add all the ingredients mentioned under "For the masala paste" and grind to a fine paste. No need to add water.
2. In the same kadai where you fried the kofta, remove excess oil and keep only about a tbsp in the pan. Add the cumin seeds and let them splutter.
3. Add the ground paste and let it simmer for about 5-6 minutes. Stir occasionally.
4. Add the powders (turmeric, chilly, coriander, garam & the cumin powder). Let it simmer for another couple of minutes.
5. Now add the reserved bottlegourd juice and the additional water. Mix all of it well and let it boil on a low heat for about 3-4 minutes. Check for salt.
6. The gravy is ready. You can either add the koftas in the gravy and let it soak for sometime before serving (if you like soggy koftas) or add them just before serving.
Serve hot with rotis.
Recipe adapted from Veg Recipes of India
Ingredients
For the kofta
Lauki / Bottlegourd - 1 medium/ about 3 cups of grated lauki
Salt - as per taste
Besan flour - about 11/2 tbsp + 1 tbsp for coating
Green chilly - 1, chopped
For the masala paste
Big onion - 1 big
Green chilly - 2
Garlic - 3 big cloves
Ginger - 1 inch piece
Tomato - 2
Broken cashew - 4-5 tbsp
Other Ingredients
Turmeric powder - a pinch
Chilly powder - approx 2 tsp, as per taste
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Water - about 1 cup
Cumin - 1/2 tsp
Oil - as needed
Method - making koftas
1. Wash & peel the bottlegourd. Grate them or pulse it in the food processor couple of time. Rub the grated bottlegourd with some salt and keep it aside for sometime. The bottlegourd will start releasing water. Squeeze all the water out of the grated mixture (reserve the juices).
2. Now mix the bottlegourd with chopped chilly, salt (if needed) and the besan flour. Make small balls of it.
3. Heat a kadai and add enough oil for frying. When the oil is hot enough, add the koftas and deep fry them. Set it aside.
Method - making the gravy
1. In the small jar of mixer, add all the ingredients mentioned under "For the masala paste" and grind to a fine paste. No need to add water.
2. In the same kadai where you fried the kofta, remove excess oil and keep only about a tbsp in the pan. Add the cumin seeds and let them splutter.
3. Add the ground paste and let it simmer for about 5-6 minutes. Stir occasionally.
4. Add the powders (turmeric, chilly, coriander, garam & the cumin powder). Let it simmer for another couple of minutes.
5. Now add the reserved bottlegourd juice and the additional water. Mix all of it well and let it boil on a low heat for about 3-4 minutes. Check for salt.
6. The gravy is ready. You can either add the koftas in the gravy and let it soak for sometime before serving (if you like soggy koftas) or add them just before serving.
Serve hot with rotis.
No comments:
Post a Comment