Ingredients with Measurements:
For Koftas:
- 1 cup grated bottle gourd
- 1/2 cup besan (gram flour)
- 1/4 cup chopped onion
- 1/4 cup chopped coriander leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- Oil for frying
For Kadhi:
- 1 cup sour yogurt
- 1/4 cup besan (gram flour)
- 2 cups water
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 2-3 dried red chilies
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil
Special equipment needed: None
Step-by-step instructions:
For Koftas:
1. In a mixing bowl, add grated bottle gourd, besan, chopped onion, chopped coriander leaves, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, and salt.
2. Mix well and make small balls out of the mixture.
3. Heat oil in a pan and fry the koftas until golden brown.
4. Remove from the pan and keep aside.
For Kadhi:
1. In a mixing bowl, add sour yogurt, besan, turmeric powder, red chili powder, and salt.
2. Mix well and keep aside.
3. Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds, and dried red chilies.
4. Once the seeds start crackling, add the yogurt mixture and water.
5. Keep stirring continuously to avoid lumps.
6. Bring it to a boil and then simmer for 10-15 minutes.
7. Add the koftas to the kadhi and let it cook for another 5-7 minutes.
8. Turn off the heat and garnish with chopped coriander leaves.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature: Medium heat
Serving size: 4-5 people
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 25g
Protein: 10g
Substitutions for ingredients:
- Bottle gourd can be substituted with grated zucchini or grated cucumber.
- Sour yogurt can be substituted with regular yogurt and a few drops of lemon juice.
Variations:
- You can add chopped vegetables like carrots, beans, and peas to the koftas.
- You can add chopped onions and garlic to the kadhi for extra flavor.
Tips and tricks:
- Squeeze out the excess water from the grated bottle gourd before mixing it with the other ingredients.
- Keep stirring the kadhi continuously to avoid lumps.
- Add the koftas to the kadhi just before serving to avoid them from getting soggy.
Storage instructions:
Store the leftover kofta kadhi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the kofta kadhi in a pan on medium heat until heated through.
Presentation ideas:
Serve the kofta kadhi in a bowl and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Serve the kofta kadhi with steamed rice or roti.
Suggested side dishes:
Serve the kofta kadhi with a side of cucumber raita or onion salad.
Troubleshooting advice:
- If the kadhi becomes too thick, add more water to adjust the consistency.
- If the koftas break while frying, add more besan to the mixture to bind it together.
Food safety advice:
Make sure to cook the koftas and kadhi thoroughly to avoid any foodborne illnesses.
Food history:
Kofta kadhi is a popular North Indian dish that is usually served with steamed rice or roti.
Flavor profiles:
The koftas are soft and flavorful, while the kadhi is tangy and spicy.
Serving suggestions:
Serve the kofta kadhi hot with steamed rice or roti.
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Region: Indian