Step 1
For the koftas, peel and grate the bottle gourd. Squeeze to remove excess water.
Step 2
Add the salt, gram flour, red chilli powder and mix well. Divide the mixture into twelve equal portions.
Step 3
Stuff one piece of tamarind into each portion and shape them into round koftas.
Step 4
Heat sufficient oil in a kadai and deep-fry the koftas, in small batches, for two to three minutes, or until golden brown and crisp on the outside.
Step 5
Drain on absorbent paper and set aside. Heat three tablespoons oil in a non stick pan, add the onions and sauté until light golden brown.
Step 6
Add the turmeric powder, coriander powder and red chilli powder. Continue to sauté on moderate heat for one minute, stirring continuously.
Step 7
Add the tomato puree and two tablespoons water and continue to sauté till the oil surfaces.
Step 8
Add two cups of water and bring to a boil. Add the salt, lower the heat and simmer for five minutes. Keep the gravy hot.
Step 9
Add half the coriander leaves and mix well. While serving arrange the koftas on the serving plate, pour the gravy over them. Serve garnished with remaining coriander leaves.
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