Doodhi (Bottlegourd) Kofta Curry

I tried this recipe for Thanksgiving this year.  I had this recipe from a North Indian cooking class I had taken during my college days.  It turned out quite delicious and my friends enjoyed this dish.

 

Ingredients:

For the koftas:

Grated bottle gourd -3 cups

Onions - 1 medium

Ginger -  1/2 inch

Besan - 1/2 cup

Green chillies - 2 or more to taste

Corriander leaves - 1/2 bunch

Red chilli powder - 1 tsp

Salt - to taste

Oil - to deep fry

For the gravy:

Tomato - 7 medium 

Onion - 2 medium  

Ginger - 1/2 inch

Turmeric - 1/2 tsp

Corriander powder -  1 tsp

Roasted Cumin powder - 1 tsp

Garam masala - 1/2 tsp

Cream - 1/2 cup

Cashewnuts - a handful

Salt to taste

Oil to saute - 2- 3tblsp

Method:

To prepare koftas:

1.   Squeeze the grated bottlegourd and reserve the liquid

2.   Chop green chillies, ginger, corriander leaves, and onions

3.   Mix with grated bottlegourd, besan flour, alt, red chilli powder and make equal size balls

4.  Heat oil, deep dry koftas and set aside

To prepare gravy:

1.  Slice onions, ginger,  and saute in a few tsp of oil

2.  Add chopped tomato and cook for a few minutes

3.  Blend the onions, ginger, tomatoes with cashewnut

4.  Add the cumin powder, corriander powder, garam masala, turmeric, and salt to the blend mixture and boil

5.  Add the reserved liquid from the squeezed bottle gourd and check for seasoning

6.  Finally stir in the cream

To serve:

Just before serving add the koftas to the gravy and garnish with chopped corriander leaves.