Dhudhi koftha made healthy

My mum always made delicious dhudhi kofthas. I loved them as a kid. That was the only way to make me eat dhudhi. As I grew older, I would make this rarely as it involved frying. I recently came across a lowfat version of dhudhi koftha here. I immediately wanted to try this out. It turned out good, does not taste as good as the original fried version but is satisfying to the tastebuds. I think I will be making this on a regular basis and reserve the fried version for parties.

Steamed Dhudhi Koftha

Ingredients:

Lauki (bottlegourd) -- 1 big, grated
Tomato puree -- 1.5 Cups
Onion -- 1 grated
Ginger -- 1 inch piece grated
Garlic -- 2 big cloves chopped
Green chilli -- 1, chopped (optional)
Turmeric powder -- 1/2 tsp
Cashews -- 14, soaked and ground into a paste
Garam masala -- 1 tbsp
Red Chilli Powder -- 1 tsp
Besan (Gram Flour) -- 1.5 cups (approx)
Sooji (semolina) -- 1/2 cup
Jeera -- 1 tsp
Oil -- 2 tbsp
Salt to taste

Method:
1. The lauki pieces can be steamed and frozen until needed. To make the lauki pieces, grate the lauki, add besan, sooji, salt, red chilli powder, half of the ginger and garlic. Mix well and steam it for 20-30 minutes. Detailed instructions can be found here.

2. Now take oil in a pan. Once oil is hot, add jeera, ginger-garlic-green chilli, grated onion and fry. Add turmeric. Once onion is cooked, add the tomato paste and the red chilli powder, garam masala, and salt. I also add a pinch of sugar. Let this mixture cook until oil separates from the tomato mixture. At this point, reduce heat to low and add the cashew paste and some water if the gravy is too thick. Add the steamed lauki pieces and turn the heat off.

3. Garnish with chopped cilantro and serve with roti.



Steamed kofthas