「Indian Bottle Gourd Fritters in Spicy Gravy (Dudhi Kofta Curry)」

Ingredients and amounts

• 1 bottle gourd (about 400g)
• 80g chickpea flour (besan)
• 3g salt
• 3g red chili powder
• 3g coriander powder
• 500ml cooking oil (for deep frying)
• 2 onions (about 200g), finely chopped
• 3 tomatoes (about 300g), chopped
• 10g ginger, grated
• 4 cloves garlic (about 12g), grated
• 1 green chili, chopped
• 30ml cooking oil (for gravy)
• 3g turmeric powder
• 5g red chili powder
• 5g coriander powder
• 3g cumin powder
• 3g garam masala
• 5g salt
• 200ml water
• 10g cilantro leaves (for garnish)

Step-by-step method

1. 1

   Step 1

   Peel the bottle gourd and grate it into fine shreds using a grater.

2. 2

   Step 2

   Squeeze the shredded gourd firmly to remove as much water as possible (essential for the fritters to hold shape).

3. 3

   Step 3

   In a bowl, mix the squeezed gourd with 80g chickpea flour, 3g salt, 3g red chili powder, and 3g coriander powder.

4. 4

   Step 4

   Mix thoroughly with your hands to form a non-sticky dough-like mixture.

5. 5

   Step 5

   Roll the mixture into small balls about 3cm in diameter; set aside.

6. 6

   Step 6

   Heat 500ml cooking oil in a deep pot over medium heat to about 170°C (a small piece of dough should float and bubble immediately).

7. 7

   Step 7

   Fry the balls in batches for 4-5 minutes until golden brown and crispy.

8. 8

   Step 8

   Remove the fried fritters and drain on paper towels; set aside.

9. 9

   Step 9

   Heat 30ml cooking oil in a wok over medium heat for 10 seconds.

10. 10

    Step 10

    Add the chopped onions and stir-fry until golden brown (about 5-7 minutes).

11. 11

    Step 11

    Add the grated ginger and garlic; stir-fry for 1 minute until fragrant.

12. 12

    Step 12

    Add the chopped tomatoes and stir-fry until completely soft and the oil separates (about 5 minutes).

13. 13

    Step 13

    Add 3g turmeric powder, 5g red chili powder, 5g coriander powder, 3g cumin powder, and 5g salt.

14. 14

    Step 14

    Stir-fry for 2 minutes to blend the spices with the tomatoes.

15. 15

    Step 15

    Add 200ml water, stir well, bring to a boil, then reduce to low and simmer for 5 minutes.

16. 16

    Step 16

    Gently place the fried fritters into the gravy and simmer on low for 3-5 minutes to absorb the flavors.

17. 17

    Step 17

    Sprinkle with 3g garam masala and the chopped green chili.

18. 18

    Step 18

    Turn off the heat, garnish with cilantro leaves, and serve.