Ingredients with Measurements:
- 1 medium-sized bottle gourd (lauki), grated
- 1/2 cup besan (gram flour)
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- Salt to taste
- Oil for frying
- 2 cups water
- 1/2 cup tomato puree
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- Salt to taste
- 1/4 cup cream
Special equipment needed:
- Food processor or grater
- Large mixing bowl
- Deep frying pan
- Blender or immersion blender
Step-by-step instructions:
1. In a large mixing bowl, combine grated bottle gourd, besan, chopped onion, chopped cilantro, grated ginger, grated garlic, cumin powder, coriander powder, red chili powder, turmeric powder, and salt to taste. Mix well to form a dough.
2. Heat oil in a deep frying pan over medium heat. Take a small portion of the dough and shape it into a small ball. Drop it into the hot oil and fry until golden brown. Repeat with the remaining dough.
3. Remove the koftas from the oil and place them on a paper towel to absorb excess oil.
4. In a blender or using an immersion blender, blend together tomato puree, chopped onion, chopped cilantro, grated ginger, grated garlic, cumin powder, coriander powder, red chili powder, turmeric powder, and salt to taste until smooth.
5. Heat a large pan over medium heat. Add the blended tomato mixture and cook for 5 minutes.
6. Add 2 cups of water and bring the mixture to a boil.
7. Add the fried koftas to the pan and let them simmer in the curry for 10 minutes.
8. Add cream to the curry and stir well.
9. Serve hot with rice or naan.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 8g
Substitutions for ingredients:
- Besan can be substituted with all-purpose flour or cornstarch.
- Tomato puree can be substituted with canned tomatoes or fresh tomatoes.
Variations:
- Add chopped spinach or fenugreek leaves to the kofta mixture for added nutrition.
- Use paneer or tofu instead of bottle gourd for a different flavor.
Tips and tricks:
- Squeeze out excess water from the grated bottle gourd before mixing it with the other ingredients to prevent the koftas from falling apart.
- Fry the koftas in small batches to ensure even cooking.
- To make the curry spicier, add more red chili powder or green chilies.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl with rice or naan on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Rice or naan
Suggested side dishes:
- Raita (yogurt dip)
- Papad (crispy lentil wafers)
Troubleshooting advice:
- If the koftas are falling apart while frying, add more besan to the mixture to bind it together.
Food safety advice:
- Make sure the oil is hot enough before frying the koftas to prevent them from becoming greasy.
Food history:
- Kofta curry is a popular dish in Indian cuisine, with variations found in different regions of the country.
Flavor profiles:
- Spicy, savory, and creamy
Serving suggestions:
- Serve hot with rice or naan.
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Region: Indian