Bottle Gourd and Green Gram Kofta

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Traditionally, koftas are made of meat and are very popular in south Asia and middle east. This kofta recipe is 100% vegetarian and tastes as good as meat koftas. I've used bottle gourd and green gram (mung bean) for making koftas. This recipe is rich in fiber as well as proteins. You can make slight changes in the ingredients to make a less spicier version. Koftas goes well with rice as well as traditional naans. I prefer them with rice (boiled or fried). The gray of this recipe is of thick consistency which can be lightened as per your preferences. Instead of bottle gourd, you can also use zucchini. Before serving, you can sprinkle chopped cilantro or parsley on top of hot koftas. Let's make this delicious recipe.

Bottle Gourd Green Gram Kofta
Bottle Gourd and Green Gram Kofta
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Soft and delicious bottle gourd koftas

Scrumptious and authentic Indian koftas made with combining green gram and bottle gourd that are so soft and flavorful you can relish with rice and flat bread.

Preparation Time: 20 minutes
Cooking time: 35 minutes
Servings: 6

Ingredients:
  • 500 gms bottle gourd
  • 300 gms green gram (soaked overnight)
  • 1/2 tsp black pepper powder
  • 8 green chillies
  • 1 medium sized onion
  • 1 tomato (nice and big)
  • 6 garlic cloves
  • 1/2" ginger piece
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala
  • 1 cup vegetable oil
  • salt to taste

Instructions:

1. Grate bottle gourd and drain excess water.
2. Blend green gram, green chillies, black pepper powder and salt to a coarsely ground paste.
3. Mix grated gourd and gram paste to make round koftas. Deep fry till golden brown. Keep then aside.
4. Blend onion, garlic, ginger and all powdered spices to a smooth paste.
5. Heat 1 tbsp oil in a deep pan and add onion and spices masala. Stir briskly and fry till it turns golden brown and start leaving oil.
6. Add 1 glass water and salt to taste. Keep stirring till thick consistency is achieved.
7. Add koftas and simmer for 5 minutes covering the lid.
8. Garnish it with onion rings and fresh coriander leaves. Serve with hot fried rice.

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