Recipe

        Serving:                      4

        Cooking Time:           45-50 Mins

        Complexity:                Simple

        Taste:                          Medium Spicy

Ingredients

Squeeze all the water out of the grated bottle gourd.
Mix ginger-garlic paste and green chilies and make a fine paste of it.

• Step 1

Mix grated bottle gourd, chopped onion, red chili powder, heeng, chopped cilantro leaves, turmeric powder, coriander powder, gram flour, and two tablespoons of water.
Make a very soft dough. While making the dough, add 1/4 teaspoon of salt.

• Step 2

Make 5 – 6 round veg balls from the dough. Balls should be soft but not loose.

• Step 3

Add 2 cups of oil to a deep fry pan and wait until the oil gets hot. Add the veg balls into the hot oil and fry for 3-4 minutes on medium heat. Make sure all balls turn golden brown.

• Step 4

Remove all vegetable balls from the oil and set them aside.

• Step 5

Add two tablespoons of oil to a frying pan and wait until the oil is hot. Add cumin seeds and bay leaves. Let cumin seeds finish crackling, one teaspoon besan, and a paste of green chilies and ginger-garlic. Sauté the mixture for 2 minutes.

• Step 6

Add the onion paste to the mixture from step 5 and sauté the mixture until the onion turns golden brown.

• Step 7

Add all dry spices and sauté for a minute. Add tomato puree and mix with the other mixture.
Cook the mixture for 4-5 minutes, ensuring the oil separates.

• Step 8

Add boiled water to the mixture from step 7 and let it cook for 2-3 minutes.

• Step 9

Add salt and fried veg kofta balls to the mixture from step 8 and cook for another 4-5 mins.

• Step 10

Add Kasoori methi powder and Garam masala powder and mix well.

Make sure the consistency of the liquid; it shouldn’t be very thick. You can add water to make it more liquid. If the liquid is very dilute, cook the mixture for an additional 2 minutes.
Delicious veg kofta curry is ready to serve.

Serving