Doodhi Kofta Curry with Roti

Ingredients

• 🍈200 g doodhi (bottle gourd), grated
• 🍚100 g besan (chickpea flour)
• 🧅1 onion, finely chopped
• 🍅2 tomatoes, pureed
• 🧄1 tbsp ginger-garlic paste
• 🧡½ tsp turmeric powder
• 🌶️1 tsp red chili powder
• 🌿1 tsp coriander powder
• 🥣½ tsp garam masala
• 🌻2 tbsp oil
• 🌿¼ cup fresh coriander, chopped
• 🌾2 cups whole wheat flour
• 🧂 salt, to taste
• 💧 water, as needed

Method

1. 1Squeeze excess water from grated doodhi. In a bowl, combine doodhi, 2 tbsp besan, a pinch of turmeric, chili powder, and salt. Form into small koftas (balls).
2. 2Heat 1 tbsp oil in a pan and shallow-fry the koftas until golden brown on all sides. Set aside on absorbent paper.
3. 3In the same pan, add remaining oil. Sauté chopped onion until translucent. Add ginger-garlic paste and cook for 1 minute.
4. 4Add tomato puree, turmeric, red chili, coriander powder, and salt. Cook until oil separates from the masala.
5. 5Whisk remaining besan with 1/2 cup water to form a smooth paste. Add to the curry, stirring continuously to avoid lumps. Cook for 2-3 minutes.
6. 6Add 1.5 cups water, bring to a boil, then reduce heat and simmer for 5 minutes. Gently add the fried koftas and garam masala. Cook for another 5-7 minutes.
7. 7While curry simmers, knead whole wheat flour with water and a pinch of salt to form a soft dough. Divide into small balls and roll into thin rotis.
8. 8Cook rotis on a hot tawa (griddle) until puffed and lightly browned on both sides.
9. 9Garnish the kofta curry with fresh coriander. Serve hot with freshly made rotis.