KOFTAS (VEGETABLE BALLS IN CURRY) WITH A TWIST

INGREDIENTS 

For Vegetable balls

Bottle Gourd - 150 gm (Grated)

Spinach - 50 gm (finely chopped)

Mozzarella Cheese - 50 gm (finely grated)

Gram flour - 100-150 gm (or as per requirement)

Water - enough to make thick mixture.

Salt - as per taste

Oil for deep frying (mustard oil would be a good choice)

For Curry

Onions - 3 small
Ginger - 1 square inch

Garlic - 3-4 cloves

Green Chilies - 2 medium

Cumin seeds - 1 tspn

Coriander seeds - 1 tspn

Turmeric Powder - 1 tspn

Coconut milk - 100 ml

Tomatoes - 4 medium (pureed)

Oil - 2 tbsn

Water - as per requirement

Salt - as per taste

Procedure

For Vegetable balls

1. Mix bottle gourd, spinach and cheese and add gram flour.

2. Make a thick mixture (so that soft balls could be formed) by adding required amount of water. 

3. Add salt and garam masala. 

4.Make balls and deep fry them in medium hot oil. 

5. Fry till golden brown. 

6. Let these cool for some time.

For Curry

1. Grind onions, garlic, ginger and chilies with a little water and make a paste. 
2. Take oil in a non-stick pan. Heat the oil and add cumin, coriander seeds and cook for a minute. 

3. Now add the onion mixture and cook till golden brown. 

4. Add tomato puree and turmeric powder and cook till oil is released. 

5. Add some water and cook till boil comes. 

6. Add coconut milk and salt. 

7. Keep the curry watery /thin because the Koftas will absorb a lot of water. 

8. Add the koftas and let them absorb water. Garnish with chopped green coriander and garam masala.  

Photo taken from https://upload.wikimedia.org/wikipedia/commons/b/bf/Lauki_Kofta_Curry.JPG