Baked Doodhi Kofta Curry


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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.

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Baked Doodhi Kofta Curry recipe - How to make Baked Doodhi Kofta Curry

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

Ingredients

For The Doodhi Koftas
1 cup thickly grated bottle gourd (doodhi / lauki)
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup besan (bengal gram flour)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste

For The Curry
6 large tomatoes
3 whole dry kashmiri red chillies , broken into pieces
2 tsp coriander (dhania) seeds
1/2 tsp cornflour
2 tbsp low-fat milk , 99.7% fat-free
2 tsp oil
2 tsp finely chopped green chillies
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp sugar
salt to taste
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder

For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
For the doodhi koftas

  1. Squeeze out all the extra water from the bottle gourd and discard it.
  2. Combine all the ingredients, including the bottle gourd, in a deep bowl and mix well.
  3. 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.

For the curry

  1. Boil a vesselful of water and immerse the tomatoes in it for 5 to 7 minutes.
  2. Drain, peel the tomatoes and blend in a mixer till smooth. Keep aside.
  3. 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.
  4. Combine the cornflour and milk in a bowl, mix well and keep aside.
  5. 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.
  6. Add the prepared tomato pulp, ¾ cup of water, sugar and salt, mix well and bring to boil.
  7. 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.

How to proceed

  1. Just before serving, add the doodhi koftas to the curry, mix gently and simmer for 1 to 2 minutes.
  2. Serve hot garnished with coriander.
Accompaniments

Spinach Stuffed Parathas 
Tandoori Naan 

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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Reviews

Baked Doodhi Kofta Curry ( Healthy Subzi)
5
 on 22 Aug 13 03:38 PM


Baked Doodhi Kofta Curry ( Healthy Subzi)
3
 on 04 Dec 11 01:26 AM


I made this recipe recently. I tried to bake one in the microwave, just to try it out. It turned out like a rock. Also, it started burning in the microwave. I did another, for less time and same thing. Finally I decided to fry the koftas instead of baking and the recipe worked great. Everyone enjoyed. I suggest, just fry the koftas following the recipe and the result comes great.