Steamed B&B Kofta in Onion-Tomato Gravy

 

 

 

 

This recipe was made in complete despair. I had soaked Bengal gram to make the sweet for Ganesh Puja and unfortunate for me, I was running very high temperature so cooking was completely ruled out. The lentil was lying prettily in the refrigerator waiting to be used.The other day I asked my maid to grate the the peel of Bottle gourd (to make the Chutney) and chop the gourd later, she conveniently grated the whole thing. I had no energy to work with that, so that also went into the fridge… When eventually I entered the kitchen one fine day, these two things were asking me to use them. Normally when we make bottle gourd kofta we use besan and deep fry them.But, just out of fever I did not want to consume a lot of oil so I decided to make steamed Bengal Gram –Bottle gourd Kofta, and hence the name-B & B.

I was completely clueless how the Kofta would turn out, but experimenting is key to success when it comes to cooking, as a matter of fact in any field. To boost up  my spirit, which was desperately needed after all the suffering, I was delighted to see that the Koftas turned out well and tasted really good. The Koftas by itself can be served with ketchup or chutney. Now, was the turn to make the gravy. The happy me inaugurated her food-pro which hubby dear had gifted a month back and was again waiting to get used. ( One can read how many things were waiting for me…). I was really trying hard to save time in cooking, to save some energy in my body.

I must say, all that effort was worth taking as the gravy and the Koftas, both turned out too good. I was indeed happy with myself, I do not think I am going to fry these koftas again. This makes a very healthy version as steaming keeps all essential nutrients in the lentil and vegetable intact.

Ingredients For Koftas

1 medium bottle gourd grated

3/4 cup soaked bengal gram/chana dal

2-3 green chilies finely chopped

salt to taste

2 tsp coriander pwd

1 tsp cumin pwd

1/2 tsp red chili pwd

1/4 tsp turmeric pwd

2 tsp oil

Method for  the Koftas

Grind the Bengal gram coarsely with minimum water.

 

Squeeze out water from the grated Bottle Gourd. The water can be added to the curry later.

Mix the daal and bottle gourd and add the remaining ingredients.

Make Kofta and put it on a greased plate. Do not press the Koftas excessively while making them. Makes about 20 koftas

Steam the Koftas  for 15 mins without putting the weight(whistle).

Let the Koftas cool.

Ingredients for the Gravy

To Grind

2 –3 onions

3 medium tomatoes

3 garlic pods (chinese)

an inch of ginger

Spices

1/2 tsp turmeric pwd

2-3 tsp red chili pwd

2 tbsp coriander pwd

1 tsp cumin pwd

1 small spoon garam masala

1 bay leaf

&

oil for cooking

salt to taste

 

Method for the Gravy

In a food processor put onions,ginger-garlic and tomatoes and finely Mince them.

Heat oil add bay leaf and the ground onions. Saute for a few minutes. This masala cooks fast as it is minced.

    Add all the spices and salt and cook till the oil separates.

      Add a glass and a half of water, and also the waterfrom the bottle gourd which was squeezed out.

    Bring the gravy to  a boil. Simmer and cook further for 5 mins.

 

In a bowl arrange the Koftas and pour the boiling gravy. Serve them with hot phulka/Chapati/rice.

I am sending this self created, Original recipe to

Side dishes for Chapati at Viki’s Kitchen hosted by Vicky Xavier

I am also sending this to MLLA-14 hosted by the Well Seasoned Cook where it began.