Ghiya(Lauki) & Zucchini – Kofta Curry || SuniVinni Kitchen

Ghiya(Lauki) & Zucchini – Kofta Curry || SuniVinni Kitchen

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Ghiya(Lauki) & Zucchini – Kofta Curry
Ingredients (Part 1): Kofta fry

  1. Ghiya ( bottle gourd)
    300gm:Washed, Peeled & grated (take seeds out before grating )
  2. Zucchini( Tori) – washed and grated
  3. Mix both grated veggies
    4.Squeeze both & take water out. Keep water aside for use, if needed
  4. 1.5 cup Besan
  5. 1 teaspoon Salt
  6. 1 teaspoon Red Chilly Powder
  7. 1/4 teaspoon roasted jeera
  8. 1/4 teaspoon ajwain
  9. 1/4 teaspoon chat masala powder
  10. 6-7 fresh mint leaves – chopped
  11. Fresh Coriander chopped
  12. 1 teaspoon yogurt (dahi)
  13. Oil to fry the Koftas

Method:

  1. Mix grated Ghiya & Zucchini with Besan and add all the masalas
  2. Make a dough & add veg. water or fresh water or both , if needed
  3. Mix it well ( in one direction for 3-4 minutes), so that dough is soft or the consistency you like
  4. Once Oil is heated on high flame, change flame to Low to medium
    5.Put Koftas (by hand or spoon), small/medium sized.
  5. Turn them around till they turn golden brown and take them out on a paper towel, turn off the flame.

KOFTA CURRY (Part 2)

Ingredients:

  1. Onion: 1 Medium size, finely chopped
  2. Red Tomatoes – 2 Medium, Make purée (with 2 green chillies, chilies are optional )
  3. 1 tablespoon Ghee ( or any cooking oil)
  4. 1/4 teaspoon Haldi ( Turmeric)
  5. 1/4 teaspoon Ginger paste
  6. 1 teaspoon Salt (as per taste)
  7. 1 teaspoon Degi Mirch
  8. 1/2 teaspoon Red Chilli powder
  9. 1 teaspoon coriander powder
  10. 1/2 teaspoon cumin seeds
  11. 1/2 teaspoon kasoori methi
  12. 1/4 teaspoon garam masala
  13. 2 teaspoon yogurt ( dahi)
  14. Some Freshly chopped Coriander leaves
  15. Water – 400 ML, as needed

METHOD:

  1. Pre – heat a kadai (pan), put Ghee (or any cooking oil)
  2. Flame on medium to low , Once heated put Jeera seeds,
  3. Once Jeera crackles, add onion till it turns golden brown (3-4 mins_
  4. Add ginger paste, change flame to Low
  5. Add Haldi, mix and add tomato purée – mix and add salt. Cook for 3-4 mins
  6. Add Coriander powder, red chilli powder, degi mirch – mix well for 2-3 mins till oil oozes out
  7. Add yogurt and keep on stirring for 1 min
  8. Add water (400 gm), change flame to Medium-High, Cover with lid and let it boil (4-5 mins)
  9. Once the mixture comes to boil, add fresh coriander leaves (mix well)
  10. Curry is ready, now add Kofta balls in curry and slowly mix well. Cook 1-2 mins & plate it out after 2 mins and garnish with fresh chopped coriander leaves .

Tip: Rest the dough for 10 mins before making Koftas

Tip: Please separate Koftas and curry. Mix 2-3 mins before serving to eat , so that Koftas don’t soak all the curry.

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