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Ghiya ka Kofte - bottle gourd curry

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  2. Indian Cuisine
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photo by Toj Bhadur KC

INGREDIENTS
For the kofta
1 piece Calabash
Calabash
Also known as : Bottle Gourd
Calabash is also known as bottle gourd. It has a light green, smooth skin and white flesh. Its shape is usually huge and rounded or small and bottle shaped. It is grown in the tropical and subtropical areas of the world. Calabash is cooked as stew, curry or is consumed...
  • calabazo
  • Sal
  • laukee
    (लौकी)
1 cups Gram Flour
Gram Flour Gram flour, also known as 'besan' in India and commonly as chickpea powder is generally used in south-Asian dishes. Gram flour is it the powdered form of dried chickpea....
  • Besan
    (बेसन)
1 teaspoon salt
salt
Also known as : sea salt , iodized salt
...
  • sal
  • Sal
  • namak
    (नमक)
1 teaspoon Garam Masala Powder
Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
  • garam masaala paudar
    (गरम मसाला पाउडर)
1 piece onion finely chopped
onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
  • cebolla
  • Sal
  • Pyaj
    (प्याज)
1 teaspoon chilli powder
chilli powder Chilli powder is made by grinding the dried red chilli into fine powder. Chilli powder is basic ingredient of many dishes and is also used to add color to the dish....
  • lal mirch powder
    (लाल मिर्च पाउडर)
 For the gravy
2 pieces onion
onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
  • cebolla
  • Sal
  • Pyaj
    (प्याज)
2 pieces Tomato
Tomato Tomatoes have thin, smooth skin (which is candy red in color) with a juicy flesh and tangy aroma, flesh contains numerous soft, edible seeds. The color and shape vary considerably depending on the variety of tomatoes....
  • tomate
  • Sal
  • tamatar
    (टमाटर)
1 piece Ginger
Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
  • Jengibre
  • Sal
  • Adrak
    (अदरक)
1 teaspoon salt
salt
Also known as : sea salt , iodized salt
...
  • sal
  • Sal
  • namak
    (नमक)
5 teaspoons cooking oil
cooking oil Cooking Oil refers to a variety of edible oils that are used in culinary for shallow frying or deep frying. ...
    For deep frying
    1.8 pints cooking oil as per choice
    cooking oil Cooking Oil refers to a variety of edible oils that are used in culinary for shallow frying or deep frying. ...
      Tags
      About The Chef
      Lives in : Argha Khan Chi Nepal I have been cooking professionally since 7 years now and the journey has been really exciting. I hail from Nepal and an expert in cooking Nepalese cuisine. Nepalese cuisine has a lot of influences from Tibetan, Indian and Chinese cuisines, making it an interesting mix of varied cooking styles.
      Recipes by Toj Bhadur KC

      Ghiya ka Kofte - bottle gourd curry

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      Ghiya ke kofte is traditional staple food across North India. This is a great veg recipe that we cook in summer months.
      Preparation
      For the Kofta

      • grate the Lauki (Bottle Gourd) and put aside

      • in a bowl mix all the kofta ingredients and let the liquid from the gourd make it soggy

      • make a mash out of the mix using your hand and once the mixture is binded together make round balls from it and set them on a plate

      • Deep fry the kofta balls until golden brown

      For the gravy

      • blend 2 onions in a blender to get smooth paste.

      • in a frying pan heat 5 spoons of cooking oil and add the blended onions

      • heat until onions turns brown

      • Puree the tomato in the blender and add to the onions in the pan

      • add all the remaining ingredients into the mixture and let it cook for 10 minutes

      • add the kofta balls to the mixure and cover for another 5 minutes on low heat so they mix well in the curry

      • Enjoy :-)

      Garnishing Ideas
      • You can top with with some hand chopped corriander and a spoon of yogart
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