|
Ingredients
|
Quantity
|
|
Koftas:
|
|
|
Leftover rice
|
1 ½ cups
|
|
Grated bottle gourd
|
½ cup
|
|
Salt
|
to taste
|
|
Chopped coriander
|
1 tbsp
|
|
Wheat flour
|
1 tsp
|
|
Chilli powder
|
½ tsp
|
|
Oil
|
to deep fry
|
|
Gravy:
|
|
|
Whole red chilli
|
1
|
|
Cashewnuts
|
8 to 10
|
|
Tomato
|
1
|
|
Onion
|
1
|
|
Garlic pod
|
2 to 3
|
|
1” ginger
|
1 piece
|
|
Cinnamon / clove powder
|
¼ tsp
|
|
Red chilli powder
|
1 tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Garam masala
|
½ tsp
|
|
Water
|
1 cup
|
|
Oil (used for frying)
|
2 tbsp
|
Mix all ingredients (of the gravy) for gravy and grind in a
grinder. Keep aside. Squeeze water from the grated gourd. Add all other
ingredients for Koftas, except oil.
Make table tennis-ball sized rounds. Fry till golden.
