Bottle Gourd Dumplings in Tangy Gravy Recipe

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Ingredients:
Bottle Gourd – 1/2 kg, peeled, grated, boiled for 5 minutes and drained
Gram flour – 1/2 cup
Green Chillies – 4, chopped
Ginger – 1 one inch piece, finely chopped
Salt to taste
Oil for frying

For the Gravy:
Clarified Butter – 1/2 cup
Onion Paste – 1 cup
Garlic Paste – 2 tsp
Ginger Paste – 2 tsp
Tomato Puree – 1 cup
Coriander Powder – 3 tsp
Red chilli Powder – 2 tsp
Turmeric Powder – 1 tsp
Garam Masala Powder – 1 tsp
Yoghurt – 1/2 cup
Salt to taste

Method:
1. For the koftas, combine all the ingredients in a bowl and mix well.
2. Divide this mixture into equal lemon-sized portions and shape each portions into perfect rounds.
3. Keep aside.
4. Heat the oil in a kadai, carefully slide in the koftas one at a time.
5. Fry until golden brown.
6. Remove them with a slotted spoon and drain the excess oil on absorbent kitchen towels.
7. Keep aside.
8. For the gravy, heat the clarified butter in a pan, add the onion, garlic and ginger pastes.
9. Fry until light brown.
10. Add the tomato puree, coriander, red chilli, turmeric, garam masala powders, yoghurt and salt. 11. Mix well.
12. Pour 2 cups of water and bring the mixture to a boil.
13. Boil uncovered until the gravy thickens.
14. Add the fried koftas and cook for another 10 minutes on low heat.
15. Serve hot.

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