Bottle gourd kofta or balls cooked in spicy gravy tastes amazing with chapathi, roti, nan or porotta. Check out the pretty simple recipe of bottle gourd kofta curry.
Ingredients
For the kofta
300 gms bottle gourd
2 green chillies (chopped)
1 tsp ginger-garlic paste
4 tbsp split gram powder
¼ tbsp garam masala
1 tbsp coriander powder
½ tbsp chilli powder
Salt as required
For the gravy
1 ½ tomatoes
1 onion
1 tsp ginger-garlic paste
¼ tsp cumin
¼ tsp turmeric powder
¼ tsp garam masala
1 tbsp coriander powder
¼ tsp chilli powder
Kasuri methi or dried fenugreek leaves
Sugar (optional)
Oil
Coriander leaves
Salt
Preparation
Peel the skin of the bottle gourd and remove the pits
Grate the bottle gourd
Into it add finely chopped green chillies, ginger-garlic paste, split gram powder, garam masala, coriander powder, chilli powder and salt
Mix well and keep aside for at least 10 minutes
Heat oil in a pan
Make small balls from the kofta mix and deep fry in hot oil
Fry until the kofta is brown in colour
Keep these aside to be used later
Grind tomatoes and onion in a mixer jar
Heat oil in a pan and splutter cumin seeds
Roast the turmeric powder, chilli powder, coriander powder and garam masala in the oil
Into it add the tomato-onion paste
Add the ginger-garlic paste and some salt as well
Sauté until all these are cooked well and turn dry
Now pour some water and mix well
Cook with the lid on until the oil begins to separate on top
Now add the fried kofta balls into the gravy
Mix for a minute
Add sugar if required
Sprinkle some dried fenugreek leaves and turn off flame
Finally garnish with chopped coriander leaves.
