When you see Kofta on an Indian restaurant menu, it is usually for Malai Kofta. Malai Kofta is a decadent affair – a deep fried cheese dumpling in a creamy tomato sauce. I wanted something healthier and fresher. I also wanted to use up a bottle gourd squash in my fridge.
Then last Sunday, I started to write this post about our menu for the week. I’m hoping to make our menu a regular post (but am taking a break after the first week – how’s that for regular?! Whatever, it was Mother’s Day.). Anyways, the post made me angst because I realized I didn’t know what we were eating all week, and I had a bottle gourd about to go bad.
So that’s how I found myself making Squash Kofta at 10 o’clock at night on a Sunday. I know no one believes me when I say this, but IT’S SO EASY. And everyone always believes me when I say this, but IT’S SO GOOD. I adapted this recipe from India: The Cookbook. I haven’t cooked enough or read enough from the cookbook to give it a review, but I loved this recipe.