Jul 22, 2010


Bottle gourd(doodhi) --1/2 (small)
Chick pea flour(besan) -- 1/2 to 3/4 cup (depending on the water content of the gourd)
Salt to taste
chilli powder -- 1/2 teaspoon
oil for deep frying

Oil -- 4-5 tablespoons
Cumin seeds -- 1/2 tsp
Ginger garlic paste -- 1 teaspoon
Onions -- 3 medium (pureed)
Tomatoes -- 4 (pureed)
Turmeric powder -- 1/4 teaspoon
Red chilli powder -- 3/4 teaspoon
Coriander powder -- 1 teaspoon
Asafoetida -- 1 pinch
Garam masala -- 1/2 teaspoon
Kasuri methi -- 1 tablespoon
salt to taste
Coriander leaves chopped for garnish

Peel and grate the bottle gourd. Add salt and chilli powder.
Now add chickpea flour and mix all the ingredients nicely.
Heat oil in a pan for deep frying. When the oil is hot fry the koftas and keep aside.

Heat oil in a pan and add cumin seeds. Once the cumin starts crackling add the ginger-garlic paste and onions. Saute until the onion turns brownish.

Now add the tomatoes and saute until the tomatoes is cooked. Now add all the powders and kasuri methi.
continue to saute the gravy until the oil starts separating the tomato turns into a paste. Add a little water if requited.(make the gravy a bit watery as the koftas tend to absorb water and make the gravu thick later.)

Finally add the fried koftas and salt and bring the gravy to boil. Simmer on low heat for a couple of minutes and turn off the heat. Garnish with coriander leaves.
Serve hot with roti or poori.

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