Courgette Kofta Curry


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Courgette kofta curry or dumplings made from grated mixed vegetables are cooked in a spicy thick onion-tomato based curry. The gram flour or besan blended courgette koftas are fried and simmered in the curry for this delicious recipe.

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Courgette Kofta Curry recipe - How to make Courgette Kofta Curry

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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For The Koftas
300 gms peeled and grated zucchini
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1/4 cup finely chopped onions
2 to 3 finely chopped green chillies
1 tbsp chopped coriander (dhania)
1 cup besan (bengal gram flour)
salt to taste
1/2 tsp garam masala
oil for deep frying

For The Curry Sauce
1 onion
2 tsp chopped ginger (adrak)
2 tsp chopped garlic (lehsun)
3 medium sized tomatoes
1 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 tsp chilli powder
1 tsp coriander (dhania) powder
salt to taste
1/2 tsp garam masala
chopped coriander (dhania) for garnishing

For the koftas

    For the koftas
  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into equal portions and shape them into small balls with wetted or oiled hands.
  3. Heat the oil in a kadhai and gently slide the koftas into the oil and deep fry till they turn golden brown and crisp from all the sides.
  4. Drain on an absorbent paper and keep aside.

For the curry sauce

    For the curry sauce
  1. Combine the onions, ginger and garlic and blend in a mixer into a smooth paste.
  2. Heat oil in a pan and add the cumin seeds.
  3. When the seeds crackle, add the asafoetida, onions, ginger and garlic paste and saute till they turn golden to dark brown in colour.
  4. Add the powdered spices, except garam masala and saute for 10 seconds.
  5. Add the tomatoes and ssaute till the oil separates.
  6. Add 2 cups of water and boil for 5 minutes and add the garam masala and mix well.
  7. Add the salt and chillies and mix well.

How to proceed

    How to proceed
  1. Add the koftas just before serving and simmer for 10 minutes.
  2. Serve hot garnished with coriander.

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This recipe was contributed by setseeani on 26 Aug 2011

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