If you like Malai Kofta then you would love this Doodhi/Lauki/Bottleguard Kofta in spicy gravy. I tried this doodhi kofta long time ago…but this time I have captured some snaps when I made it last week. I love doodhi in any form and grew up eating doodhi as a plain and simple curry, grated doodhi in Thepala, Handavo and many more Gujarati recipes but didn’t try doodhi in kofta filling. Here is my version and this time I added Milk powder in kofta filling. This recipe is a long process but the end result will be more than worth! We both relished on it and enjoyed it till next day. :) Hope you would like it.
Doodhi Kofta Recipe:
1 cup shredded Bottle gourd/ doodhi
3 tbsp Milk powder
2 medium Potatoes – peeled, cooked and mashed well
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1 tsp Kitchen King Masala Powder OR Garam masala powder
2 tbsp Bread crumbs + some more for coating Kofta
Salt to taste
Oil for shallow frying
2 tbsp butter – Low fat Margarine + 1 tbsp oil
2 medium Onions – cut into large chunks
3 Tomatoes – blanched and cut into small chunks.
2 tbsp Cashew or Almond Paste
2-3 Kashmiri or any dry red chillies – Soak in warm water for 30 mins
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Turmeric powder
2 tsp Red Chili powder
1 tsp Coriander powder
1 tsp Kitchen King Powder
1 tsp Paprika powder
1 tsp Kasuri Methi
1 tsp Brown sugar
2 tbsp Fresh cream
Salt to taste
To dry roast:
1 tsp Coriander seeds
1″ Cinnamon stick
How did I make:
1. First grate the bottle gourd/doodhi and let it sit about 15 minutes and squeeze out maximum water from grated doodhi. I used a Cheese cloth to squeeze out all the water. Don’t throw this water. You can use for binding the Roti dough.
2. Mix grated doodhi, mashed potatoes, salt and all the other ingredients except oil. Make a Kofta balls as per your choice coating with bread crumbs.
3. Actually I wanted to fry my koftas in Kuzhi Paniyaram Pan, since I don’t have it so I did use my small iron tadka pan sprinkling 1-2 tsp for each Kofta. Because I didn’t want to deep fry the koftas. After frying keep them on kitchen tissue paper to absorb any excess oil from Kofta. Keep them aside.
4. Dry roast coriander seeds, cloves and cinnamon stick in kadai and let it cool and grind into fine powder using Coffee grinder. Keep it aside until needed.
5. Heat 1 tbsp oil in a Kadai and add onions, garlic and ginger. Sauté it till onion become pinkish. Add into blanched tomatoes pieces and sauté until tomatoes become tender. Switch off the flame and let it cool at room temperature.
6. In blender add the grounded powder, almond/cashew paste, dry red chillies and onion-tomato mixture. Grind into smooth fine paste.
7. Heat 2 tbsp low fat Margarine and add the above prepared Gravy paste and sauté it for a while. About 2-3 mins. Add into red chilli powder, turmeric powder, coriander powder, kitchen king powder, salt and mix it well and fry till the oil separates. Finally add the kasuri methi and brown sugar. Reduce the flame and cook it until all the spices blended well – about 5-6 mins. Add into fresh cream.
8. Just before serving float the fried koftas and garnish with cilantro. Drizzle some extra cream if you want. Enjoy with naan or roti.
We had enjoyed it with roti and fried jeera rice!
- When I prepare this yummy kofta next time, I will cook the grated doodhi about 2-3 mins in microwave.
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