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Preparation Time : 15
Cook Time : 15
Total Time : 30
Grated Raw Papaya 2 cups
Grated Ginger 2 inch
Coriander Powder 1 tsp
Red Chili Powder 1 tsp
Cumin Powder 1 tsp
Udupi Ruchi garam masala powder 1 tsp
Gram Flour (Besan) 1/2 cups
Salt or as needed 2 tsp
For gravy-onion paste 1 1/2 cups
Tomato Puree 1 cups
Garlic Paste 1 tbsp
Ginger Grated 1 inch
Turmeric Powder 1 tsp
Red chili Powder 1 tsp
Coriander Cumin powder 1 tsp
Bay Leaf 1 nos
Garam Masala Powder 1 tbsp
Dry Red Chili 1 nos
Sugar 1 tbsp
Yogurt 2 tbsp
Kasuri Methi 1 tsp
Mustard Oil 1 tbsp
In a big pan,boil 4 cups of water, when it starts bubbling add grated green papaya. Let it cook for 5 minutes.
Drain the papaya stock water and keep aside. Squeeze blanched grated papaya as much possible. Reserved the stock for gravy.
In a mixing bowl,add blanched papaya,salt,coriander cumin powder and red chili powder. Add besan and garam masala and mix it very well to incorporate everything.
Make small balls out of that papaya mixer.
Heat oil in a deep fry pan and when the oil is hot enough drop the koftas and fry until they are golden brown in color. Drain out into a plate lined with kitchen towel.
Now for making gravy we start with heating oil,when oil is heated add bay leaf,whole red chili and whole garam masala. Roast until a nice aroma arises from the kadai.
Add onion paste fry a bit then add ginger garlic paste,fry about 5 minutes or until raw smell disappears. Add tomato puree,red chili powder,turmeric powder,coriander cumin powder,sugar salt and cook until oil separates from gravy.
Add papaya stock and beaten yogurt in the gravy. Let it come to boil,on medium heat. Drop fried koftas and cook uncovered for about 10 minutes on medium heat.
Sprinkle kasuri methi and give a stir and switch off heat.
Serve it with steamed rice or roti/parathas.
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