Low Oil-Multi Flour Bottle Gourd Koftas in Red Curry

Hi Friends!!

I hope you had a great weekend. I too had a nice weekend, err sorry a Sunday with DH as I made him spend some money, isn’t that worth making me smile. A lot of people might agree with me when I say that shopping and spending money on yourself can be a good stress buster.

When I used to work I had a friend Suvarna who had  widowed then and I never saw her crying or sobbing, instead she would be dressed up smartly and always wore a smile. She used to tell me that whenever she felt low, she would go out and shop..now shopping need not necessarily mean splurge money, she would buy a nail polish, a lipstick or even some flowers to please herself. I truly admired her spirit and have observed it personally that when I feel low and I buy something for myself I do feel good and am self motivated. Do share with me your tips and ideas on stress busting.

Coming to the recipe, I have already shared Steamed B&B Kofta with you which is an extremely low calorie version. Following the same trend of making low oil koftas I adopted another method this time which I will share with you but what made the Kofta more interesting was another modification done to the usual kofta...

Normally to make bottle gourd kofta one adds chick pea flour(besan) and deep fry them. Now, I did use chick pea flour but to a lesser extent and largely replaced it with some more flours to make it more healthy and nutritionally versatile. The resultant was a low oil kofta made with multi flours which surely imparted it the uniquity.

Ingredients for Kofta
1 small bottle gourd peeled and grated
1/2 inch piece ginger crushed
salt to taste
a tsp of red chili pwd
2 tbsp chick pea flour
3 tbsp corn meal
1 tbsp barley flour
oil for greasing
Ingredients For Curry
3 medium onions cut into large pieces
3 medium tomatoes chopped roughly
5-6 garlic pods
an inch of ginger
1/2 tsp cinnamon pwd
1/4 tsp dry ginger pwd
1 tsp red chili pwd
1/2 tsp turmeric pwd
1 tbsp coriander pwd
2-3 tsp kitchen king masala
a pinch garam masala
1 tsp amchoor pwd
salt to taste
5-6 tsp oil
2-3 bay leaves
2 tsp fresh cream
Special gadget required- Non Stick  Paniyaram / Appe Pan

Method To Make Low Oil Kofta
Mix all the ingredients under the heading kofta and make small balls, if you find the batter too wet add more of these flours.

Grease the paniyaram pan lightly and put these koftas in them and cook on medium flame.

Cook from the other side till golden in colour.

Remove them and keep aside.
Method To Make The Curry

Grind together onion, garlic, ginger, dry ginger pwd, cinnamon pwd together.

Heat oil in a non stick pan and add bay leaves followed by onion paste. Saute, till oil releases from the sides.

Grind the tomatoes and make the puree, add this to the sauted onion paste and saute till the masala gets cooked and releases the oil.

Add the chili pwd, turmeric pwd, coriander pwd, salt to taste, kitchen king masala and garam masala and mix.

Add  water about 2-3 cups based how much thick curry one likes. Bring the curry to a boil and then finally add the cream.

To Serve
Take the curry in the serving bowl and then dip the koftas in that. Leave for 5 mins and then serve.

Tips-
Always dip the koftas in the curry just before serving as they may break on absorbing the curry.
Keep the consistency of the curry thin as the koftas absorb a lot of it and the curry thickens later.