North Indian · India

Fennel and Cumin Punjabi Bottle Gourd Kofta Curry

Name: Fennel and Cumin Punjabi Bottle Gourd Kofta Curry
Total time: 37 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 large tindora (bottle gourd), peeled and grated; 1 cup plain yogurt; 1 onion, finely chopped; 1 tomato, pureed; 1 green chili, slit; 1 tsp cumin seeds; 1/2 tsp turmeric; 1/2 tsp red chili powder; salt to taste; 2 tbsp ghee; 1/4 cup chopped coriander; 1/2 tsp fennel seeds; 1/2 tsp cumin seeds

A fragrant and slightly sweet variation with fennel and cumin.

37 minutes4 servings

Method

In a large pan, heat ghee and sauté cumin seeds until fragrant. Add onions and green chili, cooking until golden.
Sauté fennel seeds and cumin seeds with the onions and green chili.
Stir in tomato puree and cook for 5 minutes. Add turmeric, red chili powder, and salt.
Mix in grated tindora and yogurt. Cook 10 minutes, stirring occasionally, adding water if needed.
Garnish with coriander before serving.

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