Ghiya is also known as Lauki, Bottle Gourd or Dudhi. Ghiya (bottle gourd) Kofte (dumplings) is a delicious way to enjoy a rich, spiced gravy.
It makes a perfect dish for parties or special occasions. The crispy, savoury dumplings pair beautifully with the smooth, well-balanced gravy, creating a delightful contrast of flavours and textures that makes it a wholesome choice for a family meal.
PREPARATION TIME: 20 minutes
COOKING TIME: 35 minutes
SERVES: 4
INGREDIENTS
750g ghiya (2 medium size)
For the Koftas
3 green chillies
1 inch ginger piece
½ tsp carom seeds
1 tsp red chilli powder
¼ tsp turmeric powder
½ tsp garam masala powder
1 tsp salt or according to taste
½ cup chopped coriander leaves
½ cup gram flour (besan)
Oil for deep frying
For the Curry
3 dry red chillies
4 onions, medium
1 tsp garlic paste
½ tsp ginger paste
1 tsp green chilli paste
1 tsp deggi chilli powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp garam masala powder
1 tsp salt or according to taste
3 tomatoes, medium
4 cups warm water to make curry
2 tbsp oil
Fresh chopped coriander leaves to garnish
METHOD
Peel, wash, and grate the ghiya using a medium-hole grater. Avoid grating it too fine or too coarse, as this will affect the texture of the koftas. Gently squeeze out the excess water by pressing the ghiya with your hands, while retaining a little moisture to keep the koftas soft.
Prepare a paste of green chillies and ginger. Lightly crush the carom seeds using a mortar and pestle.
In a large bowl, combine the grated ghiya with the green chilli and ginger paste, crushed carom seeds, red chilli powder, turmeric powder, garam masala powder, salt, and chopped coriander. Mix everything together gently using your hands. Cover and let it rest for 2-3 minutes.
Heat oil over medium flame in a large frying pan.
Gently mix the ghiya mixture once again to ensure an even consistency. If the mixture feels too soft or watery, add a little more gram flour. This helps balance the moisture, as the salt can sometimes draw out excess water from the ghiya.
Take spoonfuls of the ghiya mixture and gently drop them into hot oil. Fry in batches, depending on the size of the pan, until they turn golden brown in colour. Remove the koftas using a slotted spoon and place them on a kitchen paper towel to drain any excess oil.
For the Curry
Heat oil in a saucepan over medium flame.
Add dry red chillies and saute for a minute. Add peeled, washed and grated onions and fry them for 4-5 minutes or until they are brown in colour. Add garlic paste, stir, add ginger paste and saute for 1-2 minutes. Add green chilli paste and saute for a minute.
Lower the flame then add deggi chilli powder, turmeric powder, coriander powder, garam masala powder and mix with a splash of water.
Add the pureed tomatoes and salt to the mixture, and sauté over a medium flame until the oil begins to separate.
Add water, stir well, and cover the pan. Bring it to a boil over high flame, then reduce the flame to medium and let it simmer, covered, for 8-10 minutes, or until the curry reaches your desired consistency and the oil rises to the surface.
Add the koftas to the simmering curry and cook for 2-3 minutes over a medium flame. Remove the pan from the flame and keep it covered for a few minutes to allow the koftas to absorb the flavours.
Transfer the kofta curry to a serving dish and garnish with chopped coriander.
Serve hot with roti or rice.
RUBY’S TIP
For a richer, party-style dish, add 2 tablespoons of cream while the curry is cooking, then add the koftas. Drizzle a little extra cream on top just before serving for garnish.
ISSUE
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