Ingredients>>
1. Bottle gourd- 1 finely grated in a bowl.
2. Besan/chickpea pd
For gravy:
1. Grind 2-3 small tomatoes, 2 onions, ginger: 1 inch, 1tsp garlic paste, 1-2 green chilli.
2. cornstarch paste.
Spices: cloves 2-3, few black pepper corns, bay leaves, cumin seeds, turmeric, 1-2 tsp red pepper pd, coriander pd, Amchur pd, garam masala, salt & green coriander leaves chopped.
METHOD: (about 12-15 koftas)
1. Bottle gourd- 1 finely grated in a bowl.
2. Besan/chickpea pd
For gravy:
1. Grind 2-3 small tomatoes, 2 onions, ginger: 1 inch, 1tsp garlic paste, 1-2 green chilli.
2. cornstarch paste.
Spices: cloves 2-3, few black pepper corns, bay leaves, cumin seeds, turmeric, 1-2 tsp red pepper pd, coriander pd, Amchur pd, garam masala, salt & green coriander leaves chopped.
METHOD: (about 12-15 koftas)
To make koftas:
1. Grate one small to medium size bottle gourd (or "ghiya" or lauki in hindi) & drain out all the juice by squeezing through a strainer. Take it in a big bowl or dish
2. Sprinkle few spoon fulls of besan over the grated gourd to help bind it together & add red chilli pd, garam masala, & little salt.
3. Mix together & make small balls. Squeeze out excess water.
4. Deep fry them to rich brown color & drain them over a paper towel to remove excess oil.
For gravy:
1. Heat 2 tbs of oil in a karahi. Add clove, black pepper corns, 1-2 black cardomoms, 2 Bay leaves & 1 tsp zeera or cumin seeds.
2. When it sizzles add the grounded paste of onion, ginger/garlic & tomatoes. Keep stirring. Add coriander/dhania pd (2 tsp full), turmeric pd(1/2 tsp), red chilli pd, little amchur pd, some garam masala.
3. Roast till it begins to collect. Add 1-2 glasses of water to form the gravy. Add a paste of 1tsp cornstarch in water to smoothen the gravy. Let it boil on medium heat.
4. Once the gravy becomes thick & smooth, add the koftas & let it simmer for few min. Remove from heat & sprinkle little garam masala & chopped coriander. Serve hot with chapattis or paranthas or Naan (Indian bread).
1. Grate one small to medium size bottle gourd (or "ghiya" or lauki in hindi) & drain out all the juice by squeezing through a strainer. Take it in a big bowl or dish
2. Sprinkle few spoon fulls of besan over the grated gourd to help bind it together & add red chilli pd, garam masala, & little salt.
3. Mix together & make small balls. Squeeze out excess water.
4. Deep fry them to rich brown color & drain them over a paper towel to remove excess oil.
For gravy:
1. Heat 2 tbs of oil in a karahi. Add clove, black pepper corns, 1-2 black cardomoms, 2 Bay leaves & 1 tsp zeera or cumin seeds.
2. When it sizzles add the grounded paste of onion, ginger/garlic & tomatoes. Keep stirring. Add coriander/dhania pd (2 tsp full), turmeric pd(1/2 tsp), red chilli pd, little amchur pd, some garam masala.
3. Roast till it begins to collect. Add 1-2 glasses of water to form the gravy. Add a paste of 1tsp cornstarch in water to smoothen the gravy. Let it boil on medium heat.
4. Once the gravy becomes thick & smooth, add the koftas & let it simmer for few min. Remove from heat & sprinkle little garam masala & chopped coriander. Serve hot with chapattis or paranthas or Naan (Indian bread).