November 29, 2010

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.


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


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.

1 comment: