This is a subzi which for some reason I don’t know have not prepares very often. I must have prepared this some years ago but had written down the recipe in my diary.I don’t get doodhi very often at home, it has a very bland taste and only get to prepare muthias(will post recipe later) or sometimes to prepare a simple subzi for my daughter. Yesterday when i was going through my diary i came upon this recipe and thought of preparing it again. Even in my recipe book i write comments as to the outcome of the recipe and for this recipe the comment was that it came out nicely and we all at home had liked it.
I love Kofta’s in a subzi and have tried many versions with different gravy. The most common gravy you will find is Tomato Gravy, Cashew white gravy and green gravy with different type of koftha’s.
The recipe today is a doodhi koftha cooked in a mild tomato gravy. So do try this out and you will all like the final result.
Doodhi Koftha In Tomato Gravy
Grated Doodhi 1 cup
Grated Potato – 1 Big one
Besan 4-5 Tbsp
Salt to taste
1 Tsp haldi
3 Tbsp R.Chilli Powder
2 Tbsp Dhaniya Jeera Powder
1 Tbsp Kitchen King Masala
Oil 2 Tbsp
Oil for frying
Onion 1 Finely Chopped
Tomato Puree (4 Tomatoes)
1 tbsp ginger garlic paste
1 tsp jeera
3 tbsp Malai
Kasuri Methi 1 tsp
To Prepare Koftha’s
Boil grated doodhi and grated potato in salted water for 2-3 mins.Drain the excess water and press nicely with a spoon so that all the water is drained nicely.
In a bowl mix doodhi,4 tbsp besan, salt. 1/2 tsp haldi, 1/2 tbsp R.chilli, 1 tbsp Dhaniya Jeera, 1/4 tbsp Kitchen King masala and coriander leaves.
Mix nicely and prepare small balls ( You can grease your hands before doing this so that mixture wont stick on your hands)
After preparing the balls i placed them in the fridge for some time and took out only at the time of frying.
In a plate spread the remaining 1 tbsp besan and roll the doodhi balls in the besan so that you have a light coating on the top. Repeat for the remaining.
Heat oil in a frying pan and deep fry the kofthas on a medium flame for 2-3 mins. It is good to fry on a medium flame coz the koftha’s will get cooked nicely from the inside as well.
When nicely browned from outside keep it in a plate till further use.
Heat oil in a pan, add jeera when it start to splutter add onion and ginger garlic paste.
Add the remaining masalas and cook for a min. Then add tomato puree and cook for 4-5 mins till the raw smell of the tomato goes away. Add malai and further cook for 2-3 mins.
Add 1/2 cup water and salt and let boil on a medium flame for 10 mins. I like my gravies to be a bit on the thicker side so 1/2 cup was sufficient. Sprinkle kasuri methi and coriander leaves.
While serving place the koftha’s in a bowl and pour the gravy on the top and serve .
Garnish with coriander leaves and a dash of lime juice. It’s best had with hot roti’s or Naan’s.
Add the koftha’s to the gravy only at the time of serving or if added earlier they will start to disintegrate.