Total Steps
10
Ingredients
19
Tools Needed
6
Ingredients
- 1 cup Bottle gourd (lauki)
- 1 Small size onion, cut
- A pinch Soda-bi-carb
- 1/2 cup Bengal gram flour
- 1/8 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- to taste Salt
- Oil for deep frying
- 2 cup Curd
- 2 tablespoon Bengal gram flour
- 1/2 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1/4 teaspoon Turmeric powder
- 1/4 teaspoon Garam masala
- 2 teaspoon Oil
- 1/2 teaspoon Cumin seeds (jeera)
- A pinch Hing (asafoetida)
- 1 cup Water
- Coriander leaves for garnish(optional)
Instructions
Step 1
Grate the bottle gourd (lauki) and thoroughly squeeze out all excess water.
Step 2
In a mixing bowl, combine the grated bottle gourd, chopped onion, soda-bi-carb, 1/2 cup Bengal gram flour, 1/8 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste. Mix well to form a kofta mixture.
Step 3
Heat oil for deep frying in a deep frying pan. Form the kofta mixture into small balls and fry them until golden brown. Remove and set aside.
Step 4
In a separate mixing bowl, whisk together the curd, 2 tablespoons Bengal gram flour, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon garam masala, and 1 cup water until smooth.
Step 5
Heat 2 teaspoons of oil in a saucepan. Add cumin seeds and hing (asafoetida). Once the cumin seeds splutter, add the whisked curd mixture.
Step 6
Stir the kadhi continuously until it comes to a boil. Reduce heat and let it boil gently for 5-6 minutes.
Step 7
Just before serving, add the fried koftas to the simmering kadhi and allow them to heat through briefly.
Step 8
For the tadka, heat a small amount of oil in a separate small pan, then add red chili powder. Pour this hot tadka over the kadhi.
Step 9
Garnish with fresh coriander leaves and serve immediately.
Step 10
Tip: To prevent koftas from crumbling and absorbing too much kadhi, add them to the kadhi just before serving.