I will try your technique of adding rice flour–I think that also may be why the chef at Shere e Punjabi’s kofta were so light and crisp on the outside.

And you are right about squeezing out the water–I have no idea why I didn’t think to do that! I always counsel people when they make spinach or zucchini quiche to squeeze out the excess moisture–so I am not sure why I didn’t think of it. But you are right–that will help the texture immensely.

I am glad you are enjoying my blog–welcome to you, and I hope you jump in and give tips again–you are always welcome! I love sharing ideas with people.

I have been enjoying your blog for some time. Very very informative.

I made this kofta curry with bottle gourd (lauki) today. I guess Kofta’s can be made with any vegetable. It helps to squeeze the excess water out of the grated vegetables before you add the besan. After making the koftas I realized I should have replaced about one fourth the quanitity of besan with rice flour. This would have made the koftas crispier. This is a common technique in Indian cooking.

For a lighter version of the gravy:
Saute some cumin, cloves, cinnamon and cardomoms in a little oil. Then saute a couple of finely sliced onions and a couple of tomatoes and ginger-garlic paste. Add a tbsp of tomato paste to take the edge off the fresh tomatoes. Add your usual spice powder mixture of curry powder, cumin powder, coriander powder and turmeric powder. Add salt and two to three cups of water and allow to cook for 20 minutes or so. A pressure cooker works great for this as it gives a unique tatse/consistency/texture. When the curry is done add more water if needed and some fresh cream and allow to bubble lightly for a minute or two. Garnish with coriander leaves.

Since you love curries, thought you would like some simple tips from an Indian woman.

Regards, Saahitya