I always buy bottle gourd to make halwa. But till date I could never make it either it ends in dust bin or it goes into curry/sambar/dal. But this time, I thought of using it differently. I thought of making koftas in spinach gravy. The koftas turn really melt in mouth, and both my sons and dear H enjoyed and ate them without any complain.
Ingredients:
For Koftas:
1 cup bottle gourd peeled and grated
1 cup paneer crumbled/grated
3 tbsp Besan/bengal gram flour
2-3 green chillies
2 tsp coriander leaves
salt to taste
Oil to deep fry
For gravy:
2 bunch Spinach leaves
1 medium onion(Chopped)
1/2 tbsp Ginger garlic paste
1/2 cup Tomato Puree
1/2 tsp Turmeric powder
2 tsp Chili powder
1/2 tsp Kitchen king masala
1 tbsp Butter
1/2 tsp sugar
1 tbsp oil
Method:
Wash the bottle guard and pill it.
After peeling it, grate the bottle guard, and squeeze it to remove the water. Add the curmbled paneer.
Put gram flour in bottle guard along with salt, green chilies and coriander leaves. Mix it well .The mixture should be appropriate for making kofte. Make golf-ball sized ball and fry the koftas on low flame.
You can adjust the thickness by adding or reducing the gram flour. Remember not to burn the koftas.
Wash the spinach leaves properly.
In a kadhai, add 1/2 tsp oil, add the spinach leaves and a little salt, stir, and close the lid of the pan.
Remove the wilted spinach on a plate and allow it cool down. Then grind it with ½ spoon of sugar.
Now in a pan heat butter and remaining oil, add ginger garlic paste into it. Fry it for 2 minutes.
Then add onion in this and fry till it turn golden brown color.
Once onion turned brown in color add tomato puree and turmeric powder, chilli powder, Kitchen King masala and salt. Fry it well till the masala starts leaving oil on the sides. Now add spinach puree in this.
Keep stirring it properly so it should not get burned.
In a serving plate place the koftas and pour the gravy on top of it.
Serve hot with steamed rice/roti/parathas.
1 comment:
Nice and different healthy curry
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