Taking a break from all that sweet and deep fried overload that has been happening on this blog, here is a wonderfully flavoursome Kofta Pulav made from bottle gourd. If you read this blog, you must know that my Kaddu Kofta curry is a never fail recipe and very popular on this blog. When I buy bottlegourd, the race is to use it fast and efficiently because even the small ones tend to be too much for us. Apart from making sambhar with it, or molagootal or the occasional kaddu ka kheer, I fry extra batches of kofta and keep it in the freezer for later use. there are several opinions about freezing cooked food. Especially Indian food. overall gravies do very well and so do pre-made snack items like the veggie fingers or cutlets. The key to keeping bottle gourd koftas well in the freezer is to make sure they are firm and not soggy to begin with. I use besan (chickpea flour) for the binding and it helps keep the koftas firm.
This is a pulav I made with frozen koftas. Fresh will take a little more prep time, but is definitely worth the effort.
Edited to add: I’d originally given the proportions for just one person because I mostly cook only for one at home, changing things up to serve 2 now.
Kaddu Kofta Pulav
Yield: Serves 2
Kaddu Koftas – 12 (recipe follows)
Rice – 1 Cup, washed and drained
Green Chilli – 1, slit
Onion (large) – 1, chopped
Tomato (Large/ 2 small) – 1, chopped
Ginger garlic paste -2 teaspoon
Garam masala – 1/2 teaspoon or substitute with any other readymade curry powder
Red chilli powder – 1 teaspoon or according to taste
Coriander powder – 11/2 teaspoon
Salt to taste
Oil – 1 tablespoon
Curry leaves – 6-8
Fresh coriander for the garnish
- In a pressure cooker, heat the oil and add the onions and slit green chilli. Fry for a few minutes till the onions are translucent and add the ginger garlic paste and fry for a minute.
- Add the curry leaves and koftas and brown them in the onion mixture, turning them over a couple of times.
- Add the tomato, red chilli powder, garam masala and the coriander powder and toss to coat it well.
- Add the washed and drained rice; add salt to taste and 11/2 cup of water. Close the lid of the cooker let it cook for exactly one whistle.
- Turn off the flame and allow the pressure to release. Once the cooker is open, fluff with a fork, garnish with fresh coriander before packing into a lunch box or serve.
For the Koftas
2 cups grated bottle gourd (grate, sprinkle a bit of salt and place in a colander to drain for about 20 mins. Press out the water with the back of a round spoon)
2-3 tablespoons of chickpea flour
salt to taste
1/2 teaspoon grated ginger or 1/3 teaspoon ginger paste
1/2 – 1 teaspoon red chilly powder
2-3 tablespoons fresh coriander, chopped fine
a pinch of asafetida
1/4 teaspoon of cumin powder
1/2 teaspoon coriander powder
Put all of the ingredients together and mix with a spoon into a thick batter. it should look and feel like muffin batter, which should allow you to drop it into the appam chatti with two spoons. Heat the appam chatti, put a few drops of oil in each of the depressions. Spoon in one tablespoon of batter into each depression and cook till golden brown. Turn over and fry on the other side as well. You can drizzle a few drops of oil if needed. Set aside and cool.
*if you do not have an appam pan, you could shallow fry the koftas in a few tablespoons of oil. Deep frying too is always an option!