OPA SQUASH DUMPLINGS IN SPICY CURRY-Kofta Curry

OPA SQUASH DUMPLINGS IN SPICY CURRY-Kofta Curry

Prep Time Prep: 15 mins Cook Time Cook: 30 mins Total Time Total: 45 mins

Yield: 4

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Entree

Lightly adapted from Vegetarian Ventrures. This squash and chickpea curry is simmered in a smooth sauce to make a delicious and delectable curry.

  • ½ medium OPA SQUASH or BOTTLE GOURD
  • ½ cup of chickpea flour
  • ½ tsp chilly powder
  • ½ tsp cumin seeds
  • 2 tsp finely chopped cilantro
  • 1 tsp salt
  • 2 tsp olive oil
  • 1 red onion finely diced
  • 2 tsp ginger/garlic paste
  • 2 tomatoes finely diced
  • 1 tsp chilly powder
  • 1 tsp curry powder(optional)
  • ¼ tsp turmeric powder
  • 1 tsp salt
  • 1 cup coconut water(optional)or plain water
  • 1 cup water
  1. Prepare the squash by peeling it, cutting the core off and grating it. Put it in a cheese cloth and take out all the water.
  2. In a large mixing bowl, add the squash, chickpea flour, and the other ingredients for the dumpling. The mixture should be a stiff one, you should be able to make dumplings. Adjust the chickpea flour accordingly. It should not be too stiff either, then the dumplings will not be moist.
  3. In a cast iron pan or any non-stick pan. Add 2 tsp of olive oil. Add the very finely chopped onions and let it brown for a minute.
  4. Add the ginger/garlic paste and fry until the raw smell disappears. Add the tomatoes and all the other ingredients for the curry with coconut water and let it simmer for 10 minutes.
  5. Make small portions of the dumpling and add it to the curry while it is simmering. Put a lid on the pan and let cook for another 15 minutes on simmer. Check for water every 5 minutes, the curry has to be liquid and not too dry.
  6. SErve hot with some buttered rotis or Naan.

Ingredients

  • ½ medium OPA SQUASH or BOTTLE GOURD
  • ½ cup of chickpea flour
  • ½ tsp chilly powder
  • ½ tsp cumin seeds
  • 2 tsp finely chopped cilantro
  • 1 tsp salt
  • 2 tsp olive oil
  • 1 red onion finely diced
  • 2 tsp ginger/garlic paste
  • 2 tomatoes finely diced
  • 1 tsp chilly powder
  • 1 tsp curry powder(optional)
  • ¼ tsp turmeric powder
  • 1 tsp salt
  • 1 cup coconut water(optional)or plain water
  • 1 cup water

Instructions

  1. Prepare the squash by peeling it, cutting the core off and grating it. Put it in a cheese cloth and take out all the water.
  2. In a large mixing bowl, add the squash, chickpea flour, and the other ingredients for the dumpling. The mixture should be a stiff one, you should be able to make dumplings. Adjust the chickpea flour accordingly. It should not be too stiff either, then the dumplings will not be moist.
  3. In a cast iron pan or any non-stick pan. Add 2 tsp of olive oil. Add the very finely chopped onions and let it brown for a minute.
  4. Add the ginger/garlic paste and fry until the raw smell disappears. Add the tomatoes and all the other ingredients for the curry with coconut water and let it simmer for 10 minutes.
  5. Make small portions of the dumpling and add it to the curry while it is simmering. Put a lid on the pan and let cook for another 15 minutes on simmer. Check for water every 5 minutes, the curry has to be liquid and not too dry.
  6. SErve hot with some buttered rotis or Naan.