Ghiya ke Kofte

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Published under: Curries and Gravies

Coriander Leaves – 2 tblsp, chopped

For the Kofta:
Marrow (squash) – 1 kg
Besan – 2 tblsp
Ginger – 1 one inch piece, finely chopped
Green Chillies – 3, finely chopped
Fresh Coriander – 2 tblsp, chopped
Ghee – 1 1/4 cups, for frying

For the Gravy:
Ginger – 1 inch piece
Garlic Cloves – 10
Coriander Seeds – 1 tblsp
Cumin Seeds – 1/2 tsp
Ghee – 4 tblsp
Onions – 3, grated
Tomatoes – 4, skinned and chopped
Salt – 1 1/2 tsp
Curd – 1 cup, whipped

1. Peel the marrow and grate.
2. Mix in besan flour, ginger, coriander and chillies.
3. Make small walnut sized balls.
4. Heat ghee in a deep frying pan and fry koftas till golden.
5. Keep aside.
6. For the gravy, grind together ginger, garlic, coriander and cumin.
7. Keep aside.
8. Heat 4 tblsp of ghee in a pan and fry the grated onions till golden.
9. Add the ground masala paste.
10. Cook and stir for 5 minutes, adding 2 tsp of water from time to time.
11. Add tomatoes and cook for a further 5 to 7 minutes till mixture is paste-like and ghee separates.
12. Add salt and curd.
13. Add 300 ml o fwater and simmer for 15 minutes.
14. Just before serving, add koftas to gravy and simmer on low heat for 10 minutes.
15. Garnish with coriander leaves.
16. Serve.

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