Baked Doodhi Kofta Curry
by Tarla Dalal
Added to 150 cookbooks
This recipe has been viewed 56522 times
Make a note of the tomato gravy used in this recipe, as it is a versatile base that combines well with a wide range of veggies and koftas. However, serving the gravy with these special doodhi koftas gives it a healthy twist because they are steamed and not deep-fried. The Baked Doodhi Kofta Curry is loaded with iron and folic acid, and is a wonderful food for mothers-to-be and young kids too.
- Squeeze out all the extra water from the bottle gourd and discard it.
- Combine all the ingredients, including the bottle gourd, in a deep bowl and mix well.
- Divide the mixture into 12 equal portions, shape each portion into a round ball and steam in a steamer for 8 to 10 minutes. Keep aside.
- Boil a vesselful of water and immerse the tomatoes in it for 5 to 7 minutes.
- Drain, peel the tomatoes and blend in a mixer till smooth. Keep aside.
- Heat a non-stick tava (griddle), add the red chillies and coriander seeds and dry roast on a medium flame for 30 seconds. Cool slightly and blend them in a mixer to a coarse powder. Keep aside.
- Combine the cornflour and milk in a bowl, mix well and keep aside.
- Heat the oil in a non-stick kadhai, add the green chillies and ginger-garlic paste and sauté on a medium flame for 30 seconds.
- Add the prepared tomato pulp, ¾ cup of water, sugar and salt, mix well and bring to boil.
- Add the chilli powder, coriander powder and cornflour-milk mixture and cook on a medium flame for 1 to 2 more minutes, while stirring continuously. Keep aside.
- Just before serving, add the doodhi koftas to the curry, mix gently and simmer for 1 to 2 minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
|Energy|| 101 kcal|
|Protein|| 3.2 gm|
|Carbohydrates|| 14.7 gm|
|Fat|| 3.2 gm|
|Fibre|| 1.6 gm|
|Iron|| 1.5 mg|
|Folic acid|| 44.9 mcg|
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