- Lauki (bottlegourd), peeled and grated-4cups
- Onion (chopped)-1large
- Tomato (chopped)-1large
- Gram flour (besan)-4tbsp or more if required
- Yoghurt-2tbsp
- Garlic cloves, finely chopped-3cloves
- Ginger, finely chopped-1tsp
- Black pepper powder-1/2tsp
- Chopped Green chilies-4
- Cumin seeds-1tsp
- Coriander powder-1tsp
- Turmeric powder-1/4tsp
- Red Chili powder-1tsp
- Salt-to taste
- Oil-4tbsp
Dry roast Besan on low heat for 2-3 minutes
Squeeze water out of the Lauki; mix in salt, ginger and black pepper.
Sauté over high Flame, to dry up excess liquid and leave to cool.
Add roasted besan, 1/2 tsp red chilli Powder,2tsp chopped corriander leaves; mix well and shape into walnut sized balls.
Deep-fry koftas to a golden brown over high flame and keep aside
Coarsely grind green chillies, onion, yoghurt and tomatoes all together in a blender
Add 2 large spoons of oil in a pan.
Add chopped garlic and the coarse Masala to it.Once the masala is cooked,lower the flame and continuously stir the masala
Add the dry masala, i.e. red Chili powder, coriander powder, turmeric powder and salt to taste
Add 2 cups of water to make the Gravy. Boil the gravy for 5mins
Add koftas into the gravy
Garnish with fresh coriander leaves
Serve hot with roti or rice.
