Garam Masala Tuesdays: Ghiya Kofta
 
 
Gluten free bottle gourd fritters in an Onion tomato gravy
Author:
Serves: serves 3-4
Ingredients
For the Koftas:
  • 1 kg bottle gourd
  • ½ tbsp cumin seeds
  • 1 tbsp ginger, finely chopped
  • 1 tbsp green chillies
  • 2 tbsp vegetable oil
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder, or to taste
  • 1 tsp roasted cumin powder
  • 80-100 gms gram flour (might require less, add tbsp at a time)
Gravy for kofta
  • 2 onions, medium size
  • ½ tbsp kasoori methi
  • 4 tomatoes
  • ½ tbsp each ginger and garlic made into a paste
  • 100 gm curd/yogurt, beaten
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tbsp vegetable oil
  • 1 cup water (use the liquid squeezed out from the bottle gourd. Add enough water to make a cup), plus additional for boiling the tomatoes and onion
  • pinch garam masala
  • milk or cream, optional
Instructions
For the Kofta:
  1. Peel and grate the bottle gourd. Remove any seeds and squeeze the water out between your hands, reserving the liquid for the gravy.
  2. In a saucepan, or kadhai, heat oil.
  3. Once the oil is hot, add the cumin seeds. Let sizzle.
  4. Add in the chopped ginger and green chillies. Add the grated bottle gourd and let any watre thats left dry off, about 5-10 minutes.
  5. Once dry, add turmeric powder, red chilli powder, cumin powder and salt, to taste.
  6. Gradually, 1 tbsp at a time add the gram flour/besan. Once the mixture is tight enough to handle, switch the flame off.
  7. Once cool, make kofta balls. Makes about 12-15 koftas.
  8. Deep/or shallow fry the koftas in oil, till they are evenly golden brown from all sides.
  9. Place fried koftas on a paper towel line plate. Keep aside
For the gravy:
  1. Boil onions, tomatoes in a cup of water. Let boil for a minute. Remove and make a paste without any water.
  2. In a saucepan, heat the oil, and add the ginger garlic paste. After a minute add the tomato onion paste. Cook well till oil separates.
  3. Add the red chilli powder and turmeric powder. Add the beaten curd. Cook till oil separates again.
  4. Add in the kasoori methi powder, salt, garam masala and water. Add milk or cream, if you want. Cook for a few seocnds. Add in the koftas. Remove from heat. Garnish with coriander/cilantro leaves.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/06/04/garam-masala-tuesdays-ghiya-kofta/