Ghia Ka Kofta (Bottle gourd dumplings in a tangy gravy) recipe
For the koftas:
500 g (1.1 lb) Bottle gourd (lauki), peeled, grated, boiled for 5 minutes, drained
1/2 cup (50 g)1 3/4 oz Gram flour (besan)
4 Green chillies, chopped
1 Ginger (adrak), 1 inch piece, finely chopped
Salt to taste
Vegetable oil for frying
1/2 cup (50 g)1 3/4 oz Gram flour (besan)
4 Green chillies, chopped
1 Ginger (adrak), 1 inch piece, finely chopped
Salt to taste
Vegetable oil for frying
For the gravy:
1/2 cup (100 g) 3 1/2 oz Ghee
1 cup (300 g) 11 oz Onion paste
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger paste
1 cup (200 ml) 7 oz Tomato puree
3 tsp (4 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Garam masala
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
Salt to taste
1 cup (300 g) 11 oz Onion paste
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger paste
1 cup (200 ml) 7 oz Tomato puree
3 tsp (4 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Garam masala
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
Salt to taste
method
1. For the koftas, combine all the ingredients in a bowl and mix well. Divide this mixture equally into lemon-sized balls and shape each into perfect rounds. Keep aside.
2. Heat the oil in a wok (kadhai); carefully slide in the koftas one at a time. Fry until golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
3. For the gravy, heat the ghee in a pan; add onion and garlic-ginger paste. Fry until light brown.
4. Add the tomato puree, coriander powder, red chilli powder, turmeric powder, garam masala, yoghurt, and salt. Mix well.
5. Pour 2 cups water and bring the mixture to the boil. Boil uncovered until the gravy thickens.
6. Add the fried koftas and cook for another 10 minutes on low heat. Serve hot.
2. Heat the oil in a wok (kadhai); carefully slide in the koftas one at a time. Fry until golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
3. For the gravy, heat the ghee in a pan; add onion and garlic-ginger paste. Fry until light brown.
4. Add the tomato puree, coriander powder, red chilli powder, turmeric powder, garam masala, yoghurt, and salt. Mix well.
5. Pour 2 cups water and bring the mixture to the boil. Boil uncovered until the gravy thickens.
6. Add the fried koftas and cook for another 10 minutes on low heat. Serve hot.
serving amount
serves: 2 - 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
