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PrintVEGETABLE KOFTA CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Dumplings: Squeeze out most of the excess liquid from the vegetable and discard.
- Add the remaining dumpling ingredients and combine but do not overwork.
- Make 8-10 balls of same size from the mixture. Boil in salted water for 5-7 minutes. Drain and set aside.
- Curry: Heat the oil in a small non-stick saucepan. Add the ginger-garlic paste, cook for about a minute.
- Add in the tomato, cook for about 1-2 minutes or until pulpy.
- Add the curry paste, chilli, milk and yogurt and stir to mix. Add a cup of reserved cooking liquid.
- Simmer gently for about 5 minutes. Stir in the yogurt and fenugreek leaves.
- Add the cooked dumplings and gently spoon the sauce over them. Cook at least for 3-5 minutes or until the sauce is thick.
- Stir in the fresh coriander and serve hot.
INGREDIENTS
- 50 grams tomato, grated
- 50 ml milk
- 1 tablespoon low-fat yogurt, beaten
- 1 teaspoon ginger- garlic paste
- 1 tablespoon Cooking oil
- 2 tablespoon Curry Paste
- Red chilli powder and salt, to taste
- 1 tablespoon dried fenugreek leaves, crumbled
- A small handful of chopped fresh coriander
Dumplings
- 500 grams bottle gourd, peeled, coarsely grated, boiled, drained and liquid reserved
- 75 grams gram flour
- ½ teaspoon dried pomegranate powder
- ½ teaspoon each red chilli powder and garam masala
- Salt, to taste
- 1 tablespoon chopped fresh coriander
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