Ghiya Kofta (Ghiya Kofta Recipe)
Other Name – BOTTLE GOURD DUMPLINGS CURRY
INGREDIENTS:
- Ghiya (Bottle Gourd) – 300 gms
- Besan – 50 gms
- Salt – 1/2 teaspoon
- Oil – for frying
INGREDIENTS CURRY:
- Oil – 2 1/2 tablespoons
- Ginger – 15 gms
- Garlic – 15 gms
- Onions – (2 Medium) 150 gms
- Turmeric – 1/2 teaspoon
- Kashmiri Chili Powder – 1/2 teaspoon
- Coriander Powder – 1 teaspoon
- Black Pepper Powder – 1/4 teaspoon
- Salt – 1/2 tea spoon
- Tomatoes (2 Medium) – 150 gms
- Fresh Malai – 4 teaspoons
PRE-PREPARATION:
- Wash, peel and grate ghiya through a medium holes grater because if it is too fine, you won’t get the desired texture in koftas.
- Peel, wash and grate onions to get a fine paste or blend in a mixer.
- Wash and grate tomatoes or blend in a mixer. Peel, wash and crush ginger garlic in mortar & pestle to get a fine paste.
PREPARATION METHOD:
- Heat 2-3 cups oil in a kadahi or pan on medium heat.
- Press grated ghiya very gently with hands to squeeze out some water and at the same time it should retain some water which will help in incorporating besan to make kofto balls.
- Keep the squeezed grated ghiya in a plate, add salt and besan.
- Mix well with hands and you'll get a very soft mixture.
- Divide the mixture into ten parts and roll it with wet hands to shape like a ball.
- At first, drop only five kofta balls in oil and fry till golden in colour.
- Take out the first batch of koftas on paper towel and fry next batches.
- Do not fry the koftas for long. They should be golden in colour and little undercooked from inside. Now you’ll be surprised why we have we kept the koftas under cooked; the answer is that we need to simmer koftas with its curry for sometime and if you fully cook in oil itself then they won’t be as soft in final dish.
PREPARATION KOFTA CURRY
- Heal oil in a kadahi on medium heat.
- Add crushed ginger and garlic, and start stirring with a ladle.
- When the colour changes and raw flavor goes away, add onion paste.
- As soon as the onions are golden brown, add powdered spices like turmeric, chili powder, coriander powder, salt and black pepper powder.
- Stir well for a minute and add half a cup of water to bring all the flavors together and save the spices from burning.
- Cook for 2-3 minutes and when you notice oil on the sides of masala, add tomatoes pulp.
- When the tomatoes are cooked and again the oil oozes out, add 2 cups of hot water.
- Now simmer the curry for 10 minutes.
- Add koftas and 3 teaspoons malai and simmer again for 15 minutes.
- Serve ghiya kofta with a drizzle of malai on top.
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