Ingredients with Measurements:
- 2 cups grated snake gourd
- 1 cup besan (gram flour)
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 2 cloves
- 1 cup water
- 1/2 cup cream
- Fresh coriander leaves for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine grated snake gourd, besan, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well to form a dough.
2. Make small balls out of the dough and set aside.
3. Heat oil in a pan and fry the snake gourd balls until golden brown. Remove from the pan and set aside.
4. In the same pan, add chopped onions and sauté until translucent.
5. Add ginger-garlic paste and sauté for a minute.
6. Add chopped tomatoes, turmeric powder, cumin seeds, bay leaf, cinnamon stick, and cloves. Cook until the tomatoes are soft and mushy.
7. Add water and bring the mixture to a boil.
8. Reduce the heat and add cream. Mix well.
9. Add the fried snake gourd balls to the curry and let it simmer for 5-10 minutes.
10. Garnish with fresh coriander leaves and serve hot with rice or naan.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 8g
Substitutions for ingredients:
- Besan can be substituted with all-purpose flour or rice flour.
- Snake gourd can be substituted with bottle gourd or zucchini.
- Cream can be substituted with coconut milk for a vegan option.
Variations:
- Add chopped spinach or fenugreek leaves to the kofta mixture for added nutrition.
- Use paneer or tofu instead of snake gourd for a different flavor.
Tips and tricks:
- Squeeze out excess water from the grated snake gourd before mixing it with the besan.
- Add a pinch of baking soda to the kofta mixture for a softer texture.
- Use a non-stick pan for frying the koftas to prevent sticking.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a bowl or on a plate with rice or naan on the side.
Garnishes:
- Garnish with fresh coriander leaves or chopped nuts.
Pairings:
- Serve with rice or naan.
Suggested side dishes:
- Raita or salad
Troubleshooting advice:
- If the kofta mixture is too dry, add a little water to make it moist.
- If the koftas are breaking apart while frying, add a little more besan to the mixture.
Food safety advice:
- Make sure to cook the koftas thoroughly to prevent any foodborne illnesses.
Food history:
- Snake gourd is a popular vegetable in Indian cuisine and is known for its health benefits.
Flavor profiles:
- The curry has a spicy and tangy flavor with a creamy texture.
Serving suggestions:
- Serve hot with rice or naan.
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Region: Indian