Alubokhara Kofta
Equipment
- Pan
- Bowl
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 500 g Bottle gourd (Calabash) peeled, de-seeded, and grated
- 16 Plums dried
- 16 Almonds
- 100 g Gram (Chickpea) flour (1 cup)
- 2 Green chillies de-seeded and chopped
- 2 1/2 teaspoons Ginger Paste
- 1/2 teaspoon Black pepper coarsely ground, roasted
- 5-6 tablespoons Groundnut (Peanut) oil
- 1 tablespoon Coriander ground
- 1 teaspoon Chilli powder
- 1/2 teaspoon Turmeric ground
- 3 1/2 tablespoons Ghee
- 3 Cardamom pods green
- 2 Cloves
- 1 Cinnamon stick
- 1 Bay leaf
- 100 g Onion (1 small), grated
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 675 g Tomatoes (6 large), pureed
- 1/2 teaspoon Black cardamom ground
- Fenugreek generous pinch of ground
- Salt
- Coriander (Cilantro) leaves chopped, to garnish
Instructions
- Put the bottle gourd in a large pan, add a little salt and water and boil for 3 minutes, or until soft. Drain and squeeze in a clean tea (dish) towel to remove all the excess moisture.
- Remove the stones (pits) from the dried plums and replace them with almonds.
- Put the gram flour, chillies, ginger paste, roasted black pepper, and bottle gourd in a large bowl, season with salt, and mix well with your hands.
- Divide the mixture into 16 equal portions and roll into balls. With damp hands, flatten the balls and place a stuffed dried plum in the middle, then shape into balls again.
- Heat the oil in a kadhai or deep, heavy-based pan over high heat, then reduce the heat to medium. Working in batches, carefully lower the balls into the hot oil and fry for about 2 minutes turning constantly, or until golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Put the ground coriander, chilli powder, and turmeric in a small bowl, add 3 tablespoons of water and stir together.
- Heat the ghee in a large, heavy-based pan over medium heat, add the cardamom pods, cloves, cinnamon, and bay leaf, and stir-fry for about 1 minute, or until the cardamom pods start to change color.
- Add the onion and stir-fry for about 2 minutes, or until translucent. Add the ginger and garlic pastes and stir-fry for about 1-2 minutes, then add the ground spice mixture and season with salt. Stir-fry for 1-2 minutes, or until the moisture has evaporated.
- Add the pureed tomatoes to the pan and stir-fry for about 5 minutes, or until specks of oil begin to appear on the surface. Pour in 250ml / 8fl oz (1 cup) water and bring to a boil. Reduce the heat to low and simmer, stirring frequently, for 2 minutes.
- Add the fried kofta and simmer for a further 2 minutes. Sprinkle over the remaining ground spices, stir and remove from the heat. Adjust the seasoning, if necessary, and garnish with chopped coriander.
Nutrition
Serving: 8gSodium: 57mgCalcium: 55mgVitamin C: 27mgVitamin A: 1244IUSugar: 18gFiber: 6gPotassium: 624mgCholesterol: 17mgCalories: 294kcalSaturated Fat: 6gFat: 18gProtein: 5gCarbohydrates: 31gIron: 2mg
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