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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 240g / 8 1/2oz Leftover rice

  2. 1/2 cup 118ml Grated bottlegourd Salt to taste

  3. 1 tablespoon 15ml Chopped corriander

  4. 1 teaspoon 5ml Wheat flour

  5. 1/2 teaspoon 2 1/2ml Chilli powder Oil to to deep fry Gravy

  6. 1 Red chilli

  7. 8 Cashewnuts - (8 to 10)

  8. 1 Tomato

  9. 1 Onion

  10. 2 Garlic - (2 to 3)

  11. 1 Ginger

  12. 1/4 teaspoon 1 1/3ml Cinnamon/clove powder

  13. 1 teaspoon 5ml Red chilli powder

  14. 1/4 teaspoon 1 1/3ml Turmeric powder

  15. 1/2 teaspoon 2 1/2ml Garam masala

  16. 1 cup 237ml Water

  17. 2 tablespoons 30ml Oil - (used for frying)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Used 2 tablespoon of remaining oil in another kadai and heat. Add gravy and fry for 4-5 minutes till the oil separates. Add Koftas and bring to boil. Serve hot with chapatis or puris.

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