BOTTLEGUARD KOFTA CURRY

Preparation time: 30 min, Cooking time: 35 min, Serves: 3-4

 TO MAKE KOFTA

 INGREDIENTS:

SI NO	CONTENTS	QUANTITY
1	BOTTLE GUARD GRATED	2 CUPS
2	GRAM FLOUR/BESAN	3-4 TSP
3	CORN FLOUR	2 TSP
4	RED CHILLI POWDER	½ TSP
5	CUMIN POWDER	½ TSP
6	CORIANDER POWDER	½ TSP
7	GARMA MASAL POWDER	½ TSP
8	TURMERIC	1/8 TSP
9	SALT	TO TASTE
10	OIL	FOR FRYING

METHOD:

Squeeze out the water from grated bottle guard and put it in bowl.

Add gram flour, corn flour, chilli powder, cumin powder, coriander powder,garam masala, turmeric, and salt and mix well (do not add water)

Make a small ball and deep fry them in oil on medium heat till it turns into golden brown.

When the kofta’s are done, Take out them from oil and put it on paper towel and keep it aside.

TO MAKE KOFTA CURRY:

SI NO	CONTENTS	QUANTITY
1	TOMATO PUREE	2 CUP
2	ONION	2 MEDIUM
3	GREEN CHILIES	2-3
4	GINGER	1 INCH
5	GARLIC (OPTIONAL)	2 PODS
6	MAVA POWDER	2-3 TSP
7	RED CHILLI POWDER	1/4 TSP
8	GARAM MASALA	1/2 TSP
9	CUMIN POWDER	1/2 TSP
10	CORIANDER POWDER	1/2 TSP
11	CILANTRO	FEW
12	DRIED FENUGRREKLEAVES	1 TSP
13	OIL	2-3 TSP
14	SALT	TO TASTE

METHOD:

Chop the onions and grind it with green chilies, ginger and little salt make a fine paste.

Heat the oil in pan, add onion paste, and fry for 2-3 min till raw smell goes away.

Add tomato puree and cook for 5 min on medium heat. Stir occasionally.

Then add dry masala powders and mava power and fry till oil leaves the edge of the pan on medium heat.Add salt as per your taste and little water and cook.

Add koftas into curry and cook for 5 min on low-med heat, till kofta’s nicely blend with curry.

Garnish with cilantro or spring onion. And serve hot with any rice or chapatti.

TIPS:

you nedd aprrox 6 tomatoes to make 2 cups of tomato puree.you can make thin or thick puree its up to your choice.

 You canskip mava powder,but it  gives nice flovour and taste to curry 

Garlic is optional With out garlic also it tastes good.