Bread Kofta Curry Video by Tarla Dalal
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The bread koftas melt in your mouth while the flavour of the pumpkin curry lingers on your taste-buds, making you yearn for more...and more! this novel preparation is indeed a foolproof way to garner accolades from your friends and family. Serve immediately after adding the koftas.
Recipe Description for Bread Kofta Curry
- Remove the crust from all the bread slices.
- Crumble the bread slices in a bowl, add the curds, plain flour, besan, coriander, green chillies, baking soda and salt and mix well.
- Divide the mixture into 20 equal portions and roll each portion into a small ball.
- Heat the oil in a kadhai and deep-fry, a few koftas at a time, till they are golden brown in colour from both all sides. Drain on absorbent paper and keep aside.
- Combine the bottle gourd with 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the bottle gourd is soft, while stirring occasionally.
- Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside.
- Heat 2 tbsp oil in a deep non-stick kadhai, add the potatoes and sauté on a medium flame for 2 to 3 minutes or till they are light brown in colour. Drain and keep aside.
- In the same kadhai, heat the remaining 1 tbsp of oil, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
- Add the turmeric powder, coriander-cumin seeds powder, chilli powder and 2 tbsp of water and sauté on a medium flame for 1 minute.
- Add the fresh curds and tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the bottle gourd paste, ½ cup of water, salt, green peas and sautéed potatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Just before serving, add the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes.
- Serve immediately garnished with coriander.
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