Doodhi Kofta Curry
by Tarla Dalal
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Grated pumpkin retains its crunchiness in these crisp koftas simmered in tangy tomato gravy.
- Mix all the ingredients together. Add a little water if required to make a loose dough.
- Put spoonfuls of the batter in hot oil and deep-fry till golden brown. Drain on absorbent paper and keep aside.
- If you do not want to deep-fry the koftas, just microwave them for 40 seconds.
- Heat the oil in a pan, add bayleaves, cloves and peppercorns to it.
- Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder.
- Cook for a few minutes till the oil separates.
- Add the tomato sauce, coconut milk, cream and the corn flour mixture.
- Add the koftas bring to a boil and simmer for some time.
- Serve hot.
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