Suraikkai in Tamil
Churakka in Malayalam
Sorakaya in Telugu
Lauki in Hindi
Bottle Gourd in English
Adapted from Gayathri's My Home Kitchen
Ingredients:
For Koftas:
Bottle Gourd - 1/4 kg
Bengal Gram Flour (Kadala Maavu/Besan) - 1/2 cup
Cornflour - 1 tbsp
Salt - As per taste
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cumin Seeds/Saunf - 1/2 tsp
Oil - For frying koftas
For Gravy:
Onion - 1
Tomatoes - 3
Garlic - 2 flakes
Ginger - 1 inch piece
Tomato Ketchup - 1 tbsp
Chilli Sauce - 1 tsp
Red Chilli Powder - 1/2 tsp
Cloves - 2
Cinnamon - 1 inch piece
Nutmeg powder - 1/4 tsp (optional)
Cumin Seeds/Saunf - 1/4 tsp
Fresh Cream - 2 tbsp
Salt - As per taste
Ghee - 1 tbsp
Fresh Coriander Leaves (Chopped) - 1 tbsp
Cashew/Til/Khus Khus Powder - 1 tsp (optional)
Method:
1. Wash the bottle gourd, peel the skin, and grate it.
2. Mix grated bottle gourd and all other ingredients listed for koftas (except oil). Mix well to form a loose dough.
3. Heat oil in a kadai. Make small balls of the dough above and deep fry them until golden brown. Keep aside.
4. Grind together chopped onion, garlic, ginger, and tomatoes to make a paste.
5. In a pressure pan, heat ghee. Add cloves and cinnamon. Splutter cumin seeds/saunf.
6. Add the ground mixture and mix well.
7. Add salt, red chilli powder, tomato ketchup, chilli sauce, cashew powder, and nutmeg powder. Mix well.
8. Close the lid of the pan and pressure cook until 1 whistle or for 5 minutes.
9. Allow to cool and then open the lid of the pressure pan. The gravy would have cooked.
10. Now, switch on the stove, slide in the fried koftas gently and bring to a boil with lid closed (do not put the weight on).
11. Open the lid and drizzle in the fresh cream. Switch off the flame, transfer to a serving dish, and serve hot with finely chopped coriander leaves as a garnish.
Enjoy this suraikkai/bottle gourd kofta curry with rotis, steamed rice, fried rice, or dosas.
The deep fried koftas can be had as such too. They are crispy on the outside and soft inside. You can't stop yourself gobbling them off before you add them to the gravy.
I used pressure pan to make the gravy. The same can be done in a kadai also.
Churakka in Malayalam
Sorakaya in Telugu
Lauki in Hindi
Bottle Gourd in English
Adapted from Gayathri's My Home Kitchen
Ingredients:
For Koftas:
Bottle Gourd - 1/4 kg
Bengal Gram Flour (Kadala Maavu/Besan) - 1/2 cup
Cornflour - 1 tbsp
Salt - As per taste
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cumin Seeds/Saunf - 1/2 tsp
Oil - For frying koftas
For Gravy:
Onion - 1
Tomatoes - 3
Garlic - 2 flakes
Ginger - 1 inch piece
Tomato Ketchup - 1 tbsp
Chilli Sauce - 1 tsp
Red Chilli Powder - 1/2 tsp
Cloves - 2
Cinnamon - 1 inch piece
Nutmeg powder - 1/4 tsp (optional)
Cumin Seeds/Saunf - 1/4 tsp
Fresh Cream - 2 tbsp
Salt - As per taste
Ghee - 1 tbsp
Fresh Coriander Leaves (Chopped) - 1 tbsp
Cashew/Til/Khus Khus Powder - 1 tsp (optional)
Method:
1. Wash the bottle gourd, peel the skin, and grate it.
2. Mix grated bottle gourd and all other ingredients listed for koftas (except oil). Mix well to form a loose dough.
3. Heat oil in a kadai. Make small balls of the dough above and deep fry them until golden brown. Keep aside.
4. Grind together chopped onion, garlic, ginger, and tomatoes to make a paste.
5. In a pressure pan, heat ghee. Add cloves and cinnamon. Splutter cumin seeds/saunf.
6. Add the ground mixture and mix well.
7. Add salt, red chilli powder, tomato ketchup, chilli sauce, cashew powder, and nutmeg powder. Mix well.
8. Close the lid of the pan and pressure cook until 1 whistle or for 5 minutes.
9. Allow to cool and then open the lid of the pressure pan. The gravy would have cooked.
10. Now, switch on the stove, slide in the fried koftas gently and bring to a boil with lid closed (do not put the weight on).
11. Open the lid and drizzle in the fresh cream. Switch off the flame, transfer to a serving dish, and serve hot with finely chopped coriander leaves as a garnish.
Enjoy this suraikkai/bottle gourd kofta curry with rotis, steamed rice, fried rice, or dosas.
The deep fried koftas can be had as such too. They are crispy on the outside and soft inside. You can't stop yourself gobbling them off before you add them to the gravy.
I used pressure pan to make the gravy. The same can be done in a kadai also.
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