Ghiya Ke Kofte

A rich Indian dish featuring bottle gourd dumplings in a creamy cashew-coconut gravy.

Preparation Time

• Prep: 60 mins
• Cook: 40 mins
• Total: 100 mins

Ingredients

For Koftas

• 500g bottle gourd, peeled and grated
• 1/2 tsp ginger paste
• 1/2 tsp salt
• Pinch of black pepper powder
• 1 tbsp poppy seeds
• Oil for deep frying

For Gravy

• 1/4 cup clarified butter (ghee)
• 8 curry leaves
• 1 tsp cumin seeds
• 1 tbsp ginger, finely chopped
• 1/2 cup tomatoes, finely chopped
• 1/4 cup cashew nuts
• 1/4 cup desiccated coconut
• 1 tbsp coriander powder
• 2 tsp salt
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp black pepper powder
• 2 tbsp coriander leaves, chopped

Instructions

1. Prepare the paste:

   • Soak cashew nuts and coconut in water for 1 hour
   • Grind to a smooth paste

2. Make the koftas:

   • Mix grated bottle gourd, salt, ginger, and black pepper
   • Cook in a heavy-based pan on high heat until liquid dries
   • Stir continuously until mixture starts sticking together
   • Let cool, then add poppy seeds and mix well
   • Shape into 14-15 round balls
   • Deep fry until golden brown

3. Prepare the gravy:

   • Heat ghee in a heavy-based pan
   • Add curry leaves and cumin seeds
   • When seeds splutter, add ginger and sauté until light brown
   • Add tomatoes and stir-fry on high heat
   • Add coriander powder, salt, turmeric, garam masala, and black pepper
   • Sauté on medium heat until oil separates
   • Add cashew-coconut paste and cook until oil separates
   • Add 2 cups water and bring to boil
   • Simmer for 10 minutes

4. Final steps:

   • Gently add koftas to gravy
   • Simmer for 2 minutes
   • Garnish with coriander leaves
   • Serve hot

Notes

• Ensure bottle gourd is fresh and tender
• Squeeze out excess water from grated bottle gourd
• Don’t overcook koftas as they may break in gravy
• Add koftas just before serving to maintain texture
• Can be served with naan, roti, or rice