Rich kofta curry

When I was young, my mother used to regularly make kofta curry using the papayas from our garden. I'll always retain a fondness for that, and somehow koftas made with lauki never seemed good enough.
But then I saw a raw papaya at my vegetable vendor, and decided to make koftas with it. Wanted to try out something new, and this is the result.

For koftas
half raw papaya grated

besan- I went by estimation- enough to bind, but not too much as to overpower the taste
1 tsp amchur

1/2 tsp haldi

1 tsp chilli powder
1 tsp punjabi garam masala
oil for deep-frying
salt to taste

for The Gravy
2 medium onions, chopped

2 tbsp cashewnuts

1/2 tsp jeera
4-5 cloves garlic

1 inch piece ginger

2 green chillis

1/2 tsp dhania powder

1/2 tsp chilli powder

1/2 tsp haldi powder

4 medium tomatoes- chopped

1/2 tsp garam masala

3 tbsp fresh cream

oil

salt to taste

 

Method
For the koftas
Squeeze the grated papaya till all the water drains out.
Add the remaining ingredients, mix well and divide into 16 equal sized koftas.
Heat the oil in a pan and deep-fry the koftas 4 to 5 at a time till they are golden brown in colour.
Drain on absorbent paper and keep aside.
 

For the gravyHeat 1 tablespoon of the oil in pan, add the cashewnuts and sauté till they turn golden brown.
Heat the remaining oil in the same pan and add the jeera. When they crackle, add the onions and sauté till they turn translucent.
Add the garlic, ginger and green chillies ad sauté for another minute.
Add the coriander powder, chilli powder, turmeric powder, tomatoes and cashewnuts.
Cook till the oil separates from the gravy.

Allow it to cool down, then puree till smooth.
Add punjabi garam masala, 3/4 cup of water, cream and salt and bring to a boil.
Add the koftas to the gravy and simmer for a few minutes.
Serve hot garnished with coriander.