Dudhi Kofta curry in Worchestershire sauce

After long hiatus, I am back with Sam’s kitchen...Today I had been to one of the oldest Parsi restaurants in India. Food was good and very economical......Used to travel to that place every weekend but after one and half years of stay, got to know the place.....Dorbabjee and sons....would recommend everyone who visits Pune.....

Today I made Dudhi Kofta curry with a twist. In parsi dishes they use Worcester sauce and I used it for my Lawki kofta curry with twist.

Required ingredients:

• Bottle gourd- small size
• Besan ( Gram powder)- 2-3 Table spoon
• Turmeric powder- 1/2 tea spoon
• Red chilli powder- 1 tea spoon
• Jeera (Cumin) Sabut - 1/2 tea spoon
• Coriander powder - 3/4 tea spoon 
• Aamchur -1/2 tea spoon
• Garam Masala- pinch
• Worcester sauce- 1 and 1/2 tea spoon
• Onion- 1 medium size- make a paste
• Ginger paste- 1 tea spoon
• tomato puree- 3-4 tea spoon
• Virgin olive oil-  3-4 table spoon

Cooking time: 25- 30 mins

For the kofta's 

Scrap the outer skin of bottle goard, grate it and remove excess of water by straining through a muslin cloth. Add besan, aamchur and garam masala powder and mix it and make kofta balls.

In a pan heat oil and then shallow fry the kofta balls and strain excess oil and put them in a plate with kitchen tissue which will soak excess of oil.

For the curry:

In the same oil, put cumin seed, let them flutter, immediately put the onion paste and ginger paste. After the paste turns reddish, add haldi (Turmeric), red chilli powder, coriander powder and then add tomato puree , simmer for 3-4 mins then add Worchestershire sauce, then add 50 ml of water and salt to taste. Let the curry cook 5 mins and then add kofta balls and then allow it to cook for another 7-8 mins, till the curry starts leaving oil at the side of the pan.

Serve it with Parathas (Wheat) 

  
 -