DOODHI KOFTA CURRY

Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 4.

For the koftas
1 cup grated white pumpkin (doodhi / lauki)
½ cup rice flour (chawal ka atta)
1 tsp green chilli paste
¼ cup chopped coriander
1 tsp sugar
½ tsp garam masala
¼ tsp turmeric powder (haldi)
A pinch of soda-bi carb
Salt to taste
Oil for frying

For the gravy
½ cup chopped tomatoes
2 to 3 bayleaves (tejpatta)
2 cloves (laung / lavang)
2 to 3 peppercorns
½ tsp chilli powder
1 tsp coriander-cumin seed (dhania-jeera) powder
A pinch of asafoetida (hing)
¼ tsp nutmeg (jaiphal) powder
¼ cup tomato sauce
¾ cup coconut milk
¼ cup cream
1 tbsp cornflour mixed in ¼ cup water
3 tbsp oil
Salt to taste

For the garnish
¼ cup chopped coriander

For the koftas
1. Mix all the ingredients together. Add a little water if required to make a loose dough.
2. Put spoonfuls of the batter in hot oil and deep-fry till golden brown. Drain on absorbent paper and keep aside.
3. If you do not want to deep-fry the koftas, just microwave them for 40 seconds.

For the gravy
1. Heat the oil in a pan, add bayleaves, cloves and peppercorns to it.
2. Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder.
3. Cook for a few minutes till the oil separates.
4. Add the tomato sauce, coconut milk, cream and the corn flour mixture.
5. Add the koftas bring to a boil and simmer for some time.
6. Serve hot.