Zucchini & Carrot Koftas

Zucchini & Carrot Koftas

Lauki or Bottlegroud is a gorgeous vegetable with very high water content and can be used to make a variety of Indian food including Desserts. And Kofte are like fried dumplings using different vegetables and in this case Bottle groud. Since we do not get Bottlegroud here in Perth I made the Kofte's with Zucchini and Carrots. The light and Crispy dumplings drown perfectly in the watery gravy making it a delightful dish to eat.

Zucchini & Carrot KoftasLauki or Bottlegroud is a gorgeous vegetable with very high water content and can be used to make a variety of Indian food including Desserts. And Kofte are like fried dumplings using different vegetables and in this case Bottle groud. Since we do not get Bottlegroud here in Perth I made the Kofte's...

Summary

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  • CourseMain course
  • CuisineIndian
  • Yield2 servings 2 serving
  • Cooking Time55 minutesPT0H55M
  • Total Time55 minutesPT0H55M

Ingredients

For the Koftas
Medium Carrot
1
Medium Zucchini
1
Gram Flour
3 Tablespoons
Red Chilli Powder
1/2 Teaspoon
Cumin Powder
1/2 Tablespoon
Oil Koftas
to fry the
For the Gravy
Large Onion
1
Medium Tomatoes
2
Green Chilli
1
Pomegranate Powder or Seeds
1 Teaspoon
Red Chilli Powder
1 Teaspoon
Tumeric Powder
1 Teaspoon
Cumin Seeds
1 Teaspoon
Ginger Garlic Paste
1 Teaspoon
Salt
To Taste
Oil
1 Tablespoon
Garam Masala Powder
1 Teaspoon
Freshly chopped Corrainder to garnish
1 Sprig

Steps

  1. Grate the Zucchini and Carrot and taking small portions of them squeeze all the water. This is an important step as if the water is not drained well you will not be able to make the Koftas and they will break.
  2. Add the Gram flour, Cumin and Red chili powder and mix well. Make small balls out of this mixture. You can make around 8 - 10 Koftas out of this.
  3. Heat oil in a pan and gently fry the koftas on a meidum flame on both sides tiill they become nice and golden. As the Koftas are very delicate utmost care should be taken to ensure they don't break. Once fried drain them on a paper towel and keep them aside while you prepare the gravy.
  4. Roughly chop the Tomatoes and Onion and put them in a grinder. Add the Ginger Garlic paste, Pomegranate seeds/powder and Green chilli and grind into a smooth paste with a little water.
  5. Heat the Oil in a deep bottomed pan and add the Cumin seeds. Once they splutter add the Tomato and Onion paste and cover it and let the paste cook for atleast 15 minutes or till the raw smell of the Onion evaporates.
  6. This is another important process as if the masala is raw the curry will not taste good.
  7. Infact you can smell the rawness of the Onions change during this process.
  8. Once all the water has evaporated and oil starts to separate, add the Salt, Turmeric , Red Chili and Garam masala powder and cook for another 5 minutes now add around 2 cups of water and let the gravy boil and cook for another 5 minutes. Turn off the heat.
  9. When you are ready to serve add the Koftas in a bowl and pour the gravy on top of it. Let the Koftas sit the gravy for 5 minutes before garnishing it with Coriander and serve with steaming hot rotis. Although the gravy is watery the Koftas will soak a lot of it.
  10. When you are ready to serve add the Koftas in a bowl and pour the gravy on top of it. Let the Koftas sit the gravy for 5 minutes before garnishing it with Coriander and serve with steaming hot rotis. Although the gravy is watery the Koftas will soak a lot of it.