Dudhi [Bottle Gourd] - 1 small [ peel and grated ]
Onion - 1 big [ peel and grated ]
Green chillies - 2 [ cut in to small pieces ]
Salt - as required
Jeera - 1 sp
Gram flour - 2 heaped tbl. sps.
Turmeric powder - 1 / 2 sp
Red chilli powder - 2 sp
Garam masala powder - 1 tsp
Coriander leaves - little
Oil - to deep fry
Vanaspathi - 1 tbl. spn.
Fresh cream - little
Grind together for gravy :
Onions - 3 large
Red ripe tomatoes - 2
Ginger , garlic paste - 1 / sp
Red chillies - 5
Turmeric powder - 1 / 2 sp
Coriander powder 1 tsp
Cloves - 3
Cardamoms - 2
Cinnamon - 1 / 2 inch piece
[ grind all together and form a paste . ]
Method :
Mix grated dudhi [bottle gourd], onions, finely cut chillies, salt, turmeric, red chilli powder and sufficient gram flour and make a thick dough. Make balls and deep fry in hot oil and keep aside. Then take one deep bottom kadai, heat vanaspathi season with jeera, add ground masala paste and fry in medium flame till oil separates. Add salt, garam masala powder with enough water. Boil till the gravy becomes thick, add koftas just before taking out from gas. Garnish with fresh beaten cream and coriander leaves. Serve hot with parathas.
