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Doodhi Kofta Curry (Bottle Gourd Kofta Curry)
Doodhi Kofta Curry (Bottle Gourd Kofta Curry)

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The ingredients needed to make Doodhi Kofta Curry (Bottle Gourd Kofta Curry):
  1. Prepare For the Kofta
  2. Take One Bottle gourd medium size grated / Grated doodhi
  3. You need 1 tbsp Ginger garlic paste
  4. Prepare 2 tbsps Oil
  5. Use 3 - 4 tbsps Gram flour chana dal atta besan /
  6. Use 1 tsp chili powder Red
  7. Take 1 - 2 tsps salt
  8. You need For the Curry
  9. Get For the gravy
  10. Provide 2 onions medium size Chopped
  11. Provide 3 Tomatoes medium
  12. Provide 1 tbsp hung curd Beaten
  13. You need 1 tsp + 1 tsp Oil
  14. Use 1 tbsp Ginger garlic paste
  15. Provide 1 tsp chili powder Red
  16. Get 1 - 2 tsps Garam masala
  17. Use 1 - 2 tsps Salt
  18. Get coriander To garnish Finely chopped
Instructions to make Doodhi Kofta Curry (Bottle Gourd Kofta Curry):
  1. Wash the doodhi (bottle gourd), remove the skin and grate it, I did not grate the seeds; just took the white flesh of the bottle gourd till I could see the seeds. (I got about 2 cups of grated doodhi)
  2. Add 1 tsp of salt to the grated doodhi and set aside for 10 minutes, after 10 minutes squeeze out all the excess water.
  3. Add the ginger garlic paste, chili powder, chana dal, mix well with hands. Make small round balls and flatten them slightly. I made 8-10 medium size kofta’s.
  4. Now my variation was to pan fry them is as little oil as possible rather than deep frying. Take a non stick pan, add 2 tbsp of oil and pan fry them – keep stirring continuously to ensure all the sides are cooked and turn crisp.
  5. None
  6. Chop the onions, take a heavy bottom pan / non –stick pan; add 1 tsp of oil and sauté the onions, till they are slightly golden brown in colour. Once cooled grind them (not necessarily into a smooth paste)
  7. Caramalise the onions
  8. Wash the tomatoes, put them in a mixer and grind them into a smooth paste.
  9. Take a heavy bottom pan / non –stick pan, add 1 tsp of oil, add the ginger - garlic paste and the onions paste sauté for a minute.
  10. Saute the roughly ground onions
  11. Then add the tomato paste, cook for 2 minute- add garam masala, chili powder and salt as per taste.
  12. Add tomato paste
  13. Last add the beaten hung curd and cook for another minute. Then add the hung curd
  14. Remove the gravy in a bowl; add the kofta’s just before serving so that they remain crunchy.
  15. Garnish with chopped coriander
  16. Eat with rice or rotis.. enjoy!

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