Baked Doodhi Kofta Curry

Servings:4

cook time:15min

This multi-purpose tomato gravy combines well with an array of vegetables and different koftas - my personal favourites are baked doodhi koftas.

Ingredients

• For The Doodhi Koftas

  • 1 cup thickly grated bottle gourd (doodhi / lauki)
  • 1/4 cup whole wheat flour (gehun ka atta)
  • 1/4 cup besan (bengal gram flour)
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp sugar
  • a pinch soda bi carb
  • salt to taste

• For The Tomato Gravy

  • 6 tomatoes
  • 3 whole dry kashmiri red chillies
  • 2 tsp coriander (dhania) seeds
  • 2 tsp chopped green chillies
  • 2 tsp ginger (adrak)
  • 1/2 tsp sugar
  • salt to taste
  • 1/2 tsp chilli powder
  • 1/2 tsp coriander (dhania) powder
  • 1/2 tsp cornflour dissolved in 2 tbsp low fat milk
  • 3 tsp oil

• For The Garnish

  • 2 tbsp chopped coriander (dhania)

Directions

1. 1

   For the doodhi koftas

   1. ¤ Combine all the ingredients in a bowl and mix well.
   2. ¤ Divide the mixture into 16 equal portions and shape them into round koftas and microwave on high for a few seconds or steam in a steamer for 10 to 15 minutes.
   3. ¤ Keep aside.
2. 2

   For the curry

   1. ¤ Boil a vesselful of water and add the tomatoes to it.
   2. ¤ Remove after a few minutes, peel and blend in a mixer to a smooth purée. Keep aside.
   3. ¤ Dry roast the red chillies and coriander seeds and grind them coarsely. Keep aside.
   4. ¤ Heat the oil in a non-stick kadhai, add the green chillies and ginger-garlic paste and sauté on a medium flame for 30 seconds.
   5. ¤ Add the prepared tomato purée,3/4 cup of water, sugar and salt, mix well and bring to boil.
   6. ¤ Add the chilli powder, coriander powder and cornflour-milk mixture and boil for few more minutes.
   7. ¤ Add the prepared koftas to the curry and simmer for 5 to 10 minutes.
   8. ¤ Serve hot garnished with coriander