Author: Jain Recipes Category:-Curry , Cuisine: Indian
Yields: 8 Serving
Difficulty: Medium
Prep Time: 10 mins
Cook Time: 30 Mins
Total Time: 40 Mins
Ingredients
3 cup bottle gourd
2 tablespoon garam masala powder
1 teaspoon cinnamon
2 tablespoon crushed to paste green chilli
1 teaspoon coriander powder
2 pinch baking soda
1 teaspoon powdered turmeric
1 1/2 tablespoon red chilli powder
3 cup tomato puree
1 cup gram flour (besan)
2 1/4 cup refined oil
2 tablespoon semolina
1 teaspoon cumin powder
7 tablespoon coriander chutney
salt as required
For Garnishing
parmesan cheese as required
Instruction:-
Step 1.To start with, take a bowl and grate bottle guard in it. Expel the extra water by pressing it. Now, add gram flour, baking soda, salt, semolina, green chili paste and coriander paste. (Note: if the water is still oozing out of grated bottle guard, then dry roast it a little. It will dry the guard and there will be no juices left.)
Step 2.Mix the ingredients well to incorporate with each other. Take a small portion of mixture in between the palms and shape it into a round small ball. In a similar way, make as many balls as possible.
Step 3.Now, heat 2 cups of oil in a deep-bottomed pan and deep fry the kofta balls until golden brown in color. Drain the excess oil by using absorbent paper.
Step 4.Heat the remaining oil in a broad pan and add tomato puree in it. Cook for a few minutes until the bubble starts coming out. Now, add turmeric powder, salt, red chili powder, garam masala, coriander powder, cinnamon powder and cumin powder.
Step 5.Let it simmer for 5 minutes, then add fried koftas and cook for a while. When done, transfer the kofta curry to a serving bowl and garnish with chopped coriander and parmesan cheese. Serve hot.
