Ingredients
- 4 green chillies
- 1 inch ginger
- 250 grams dudhi/bottle gourd
- 100 grams bread crumbs
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- 125 grams chickpea flour/besan
- 2 cups oil for frying koftas
- 2 onions
- 1 tomato, puréed
- ½ teaspoon coriander/dhaniya powder
- ½ teaspoon cumin/jeera powder
- ½ teaspoon garam masala
- ½ teaspoon sugar
- 1 cup fresh coriander for koftas and garnishing salt to taste
Preparation
Koftas:
- Grind green chillies and ginger to make a paste.
- Grate dudhi. Add and mix breadcrumbs, turmeric and chilli powders, half the quantity of green chilli and ginger paste and salt. Add coriander and mix. Add a little besan and make one-inch koftas.
- Do not leave the mixture standing for long as it will release water. Heat oil and fry koftas till golden brown.
Gravy:
- Chop onion roughly and make coarse paste in the blender.
- Heat 2 teaspoons oil and sauté onion paste till light brown. Add tomato purée, remaining chilli-ginger paste, dhaniya and jeera powders, garam masala and salt.
- Add water to gravy as required.
- Boil for 2 minutes then sprinkle sugar. Pour over the koftas.
- Garnish with coriander.