How to make Dudhi Ja Kofta -
Bottle gourd koftas cooked in onion tomato gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bottle Gourd, Gram Flour
Cuisine : Sindhi
Course : Main Course Vegetarian
For more recipes related to Dudhi Ja Kofta checkout Dudhia Kumbh, Lauki Soya Chana Dal, Lauki Chana Dal With Wadiyaan, Lauki Aloo Matar . You can also find more Main Course Vegetarian recipes like Bharwan Tinda Masala Aloo Rassedaar Mixed Mushroom with Beancurd Jamaican Jerk Potatoes-SK Khazana
Dudhi Ja Kofta Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dudhi Ja Kofta Recipe
Bottle Gourd
Gram Flour 500 grams
Gram flour (besan) 3 tablespoons
Fresh coriander leaves chopped 1 teaspoon
Green chillies chopped 3
Cumin seeds 1/2 teaspoon
Coriander powder 2 teaspoons
Red chilli powder 1 1/2 teaspoons
Turmeric powder a pinch
Salt to taste
Oil for deep-frying
For gravy
Oil 5 tablespoons
Onions,grated 3 medium
Green chillies chopped 3
Ginger-garlic paste 1 tablespoon
Cloves 2
Black cardamom 1
Cumin seeds 1/2 teaspoon
Fresh tomato puree 1 cup
Red chilli powder 2 teaspoons
Turmeric powder 1/4 teaspoon
Coriander powder 2 teaspoons
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
To make the koftas squeeze the water from the grated bottle gourd. Add gram flour, coriander leaves, green chillies, cumin seeds, coriander powder, red chilli powder, turmeric powder and salt.
Step 2
Make small round portions and deep fry till golden brown in colour and set them aside. To make the gravy heat oil in a pan. Add onions, green chillies, ginger-garlic paste, cloves, black cardamom and cumin seeds and sauté till onions turns golden brown in colour.
Step 3
Add fresh tomato puree, red chilli powder, turmeric powder, coriander powder and salt and sauté till oil separates from the mixture. Then add one cup of water and cook for two to three minutes.
Step 4
Add the koftas to the gravy and garnish with coriander leaves. Best served immediately.
Nutrition Info
Calories : 1489 Kcal
Carbohydrates : 81.3 gm
Protein : 17.1 gm
Fat : 121.6 gm
Other : 36.1 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
