Tuesday, March 3, 2009

Bottleguard Kofta


Bottleguard - 1 (small)
Rice flour - 1/4cup
Besan flour - little more than 1/4 cup
Green chilli - 1 (optional)
Corriander powder - 1tsp
Cumin powder - 1tsp
Garam masala powder - 1tsp
Red chilli powder - 3/4tsp
Dry mango powder - 1/2tsp
Turmeric powder - 1tsp
Onion - 3nos
Tomato - 2nos
Tamarind paste - very little
Hing - little
Evaporated Milk - 1/4 cup
Garlic - 1 (optional)
Ginger - small piece
Salt - as needed
Oil - 4tsp and also for deep frying.

1. Wash and peel bottleguard. Then grate it. Once grated immediately it must be made into koftas, otherwise water will ooze out of the vegetable and it will be very difficult to make koftas. Add 1/2tsp of all the powders and green chilli if you want it spicy. Add salt, besan and rice flour and mix thoroughly.

2. In a heated kadai, add enough oil and take a small portion of the above and drop it in oil.
3.Once done and golden brown in color, remove from fire and drain the excess oil by placing them in tissue paper.

4. Wash, peel and cut onions and tomatoes.
5. In a heated kadai, add 3-4tsp oil and fry the onions and tomatoes till the raw smell vanishes. Allow it to cool for some time.
6. In a blender add the above and make it into a paste adding little water, ginger and tamarind. If you want you can add garlic.
7. In a heated kadai, add 2tsp oil or butter, then mustard seeds and cumin seeds. Once they splutter, add the grinded tomato paste and salt. Then add 1/2tsp of all the powders. Mix well and saute well. Then add evaporated milk or cream. Mix well and allow it to boil for 10min. Then add the salt and the koftas and allow it to boil for 2-3min. Serve hot with rice or chapathi.

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