Kofta of any kind are always fun to make. It is a special treat when soaked in the tangy gravy. Kofta gravies are excellent with any type of roti or Naan but have you ever eaten a kofta crumbled in its gravy and mixed with hot steamed rice. I have never done it. Some how I'm yet to try it. Try or fantasize it now!
Last Sunday made this little treat which made my Dad jump like a kid exclaiming "You made so many things?" When all I made was Dudhi ke Kofte in tangy gravy. Plus in an attempt to rationalize our sweet indulgences I thought it was a great idea to eat boiled sweet potato for dessert instead of making Ratalyachi Kheer .
You have seen the platter we enjoyed so sharing here the way to the joy and for you to replicate it in your homes.
For the Kofte
4 - 5 inch piece of dudhi/ bottlegourd
2 -3 tablespoons of Besan/ Chickpea flour
1 green chili
1 handful of chopped cilantro
1/2 teaspoon cumin
salt to taste
Mix everything together. Shape lime sized balls. Fry in the ape pan. Like Navalkol Kofta Curry
For the Tangy gravy
1 green chili
1/2 teaspoon Kashmiri Chili powder
1/4 teaspoon turmeric
1/4 teaspoon Kitchen King Masala
1 hand full cilantro
1 table spoon of oil
1 teaspoon cumin seeds
Heat oil. Fry the oils till shiny. Add tomatoes and let them soften on slow gas. Add the rest of the ingredients. Switch of the heat. Let it cool.
After cooling completely grind to fine paste. Meanwhile heat a kadhai. Add the masala paste and koftas together. Wash the mixer with water. Use the water to thin out the masala to a consistency of your liking. Bring to a boil. The curry tastes better as it cools.
Lap up the Dudhi ke kofte with hot rotis. Some change is always welcome.