aked Doodhi Kofta Curry

By Tarladalal Wed 9 Jan, 2013 4:56 PM IST

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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
o o o o

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

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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 pure. 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 saut on a medium flame for 30 seconds. 5. Add the prepared tomato pure,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