Monday, 22 December 2014

DOODHI KOFTA CURRY / BOTTLE GOURD DUMPLINGS IN CURRY / दुधीचे कोफ्ते



DOODHI KOFTA CURRY / BOTTLE GOURD DUMPLINGS IN CURRY / दुधीचे  कोफ्ते 

INGREDIENTS

KOFTA

Doodhi / bottle gourd
1 no large
Ginger garlic green chilli paste
1 tbsp
Coriander leaves chopped
2 – 3 tbsp
Salt                      
T.T.
Besan / chick pea flour
2 – 3 tbsp
Oil
For deep frying
CURRY

Jeera / cumin seeds
1 tsp
Ginger garlic green chilli paste
1 tbsp
Onion finely minced
3 nos
Tomato pureed
2 nos
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
½ tsp
Jeera pdr / cumin pdr
1 tsp
Dhania pdr / coriander seeds pdr
1 ½ tsp
Garam masala pdr
½ tsp
Salt
T.T.
Coriander leaves
For garnish
Fresh cream
For garnish 1 tsp

METHOD:

KOFTA


1.       Peel and grate the bottle gourd with a wide toothed grater.


2.       Apply a little salt to it and leave it aside for 15 – 20 min. it will start to give out water.


3.       Squeeze out the moisture as much as possible from the grated doodhi. Do not throw away the water, use it in the gravy.


4.       Now to the grated  doodhi add ginger garlic green chilli paste, chop coriander leaves and besan and mix it to form a dough.


5.       Make small balls of it, a little larger than a marble.


6.       Deep fry the balls till golden brown and cooked till the centre. For that start first on medium to low heat, cook for some time and then increase the heat to colour them.


7.       Remove on to and absorbent kitchen towel. Keep aside.

CURRY

8.       Heat 1 tbsp oil, add in jeera.


9.       When it crackles add in the ginger garlic green chilli paste. Fry it for some time till the raw aroma goes off.



10.   Now add in the finely minced onions. Again sauté them till the soften and brown. By this time oil will also start to separate out of it.



11.   Pour in the tomato puree, cook it till oil starts to separate out of it too.



12.   Now add in all the masalas like the dhania pdr, jeera pdr, chilli pdr, haldi and garam masala pdr.

13.   Fry the masalas with the onion tomato mix.


14.   Now pour in the previously kept aside juices from the doodhi.


15.   Add in more water as desired. Bring to boil.

16.   Add salt as needed. Be careful as the juice already had some salt in it.


17.   Drop the koftas in the gravy and serve immediately along with an Indian flat bread garnished with chopped coriander leaves and fresh cream.





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