|
Ingredients
|
For 4
|
For 100
|
|
Bottle gourd
|
225gms
|
5.6kg
|
|
Onions
|
30gms
|
750gms
|
|
Bengal gram flour
|
30gms
|
750gms
|
|
Green chillies
|
2 to 3
|
75gms
|
|
Ginger
|
5gms
|
115gms
|
|
Coriander leaves
|
¼ bunch
|
6 bunches
|
|
Oil to fry kiftas and for gravy
|
50ml
|
1 lit
|
|
Gravy:
|
|
|
|
Tomatoes
|
200gms
|
5kg
|
|
Onions
|
100gms
|
2.5kg
|
|
Red chilli powder
|
5gms
|
115gms
|
|
Turmeric
|
a pinch
|
20gms
|
|
Coriander powder
|
10gms
|
250gms
|
|
Cumin
|
a pinch
|
20gms
|
|
Garam masala
|
a pinch
|
20gms
|
|
Salt
|
to taste
|
100gms
|
Peel and grate bottle gourd. Remove excess moisture by
squeezing. (Reserve the liquid) chop fine the green chillies, ginger, coriander
leaves and onion. Mix with grated gourd, gram flour and salt. Form into even
sized balls. Heat the oil. Deep fry the koftas and set aside.
To prepare gravy:
Grind spices to a fine paste. Slice onions. Chop tomatoes.
Heat the oil. Add sliced onions and fry well. Add ground spices and fry well.
Add gourd spices and fry till oil separates from spices. Add chopped tomatoes,
salt, liquid from the grated gourd and water (about 300ml or glass for 4
portions). Bring to boil. Simmer till gravy is thick. Add fried koftas. Bring
to boil. Check for seasoning and remove. Serve hot.
