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Heat oil in a frying pan over medium flame for deep frying.
Peel and grate bottle gourd.
Squeeze out the water completely. Use it to make gravy(optional)
Add all other ingredients except salt and mix well.
It should have a thick consistency to make round shaped balls.(If the mixture is too loose,add 1-2 tbsp of chickpea flour and mix well.)
Take a handful of mixture in a separate bowl. To this add salt and mix well.
Grease your palms with oil and divide the salted mixture in 4-5 portions.
Turn them into round balls.
Fry these balls in the hot oil. Stir occasionally and deep-fry until they turn little brown and crisp.
Take them out, drain excess oil and place them over kitchen tissue in a plate.
Heat the oil in a pan on medium heat.
Add onions and stir-fry until it turns light pink in color.
Add red chili powder, turmeric powder, and coriander powder in the fried onions.Mix well and cook for another minute.
Add tomato paste, salt & garam masala.
Fry until material leaves the sides of the pan.It takes 7-8 minutes.
Add water (drained out from the grated gourd initially) and 1/2 cup water.
Stir, simmer and cook for 10-12 minutes more. Don’t cover the pan with any lid.
Drop the fried koftas in the gravy and cook for 5 mins.
Make sure that the koftas are fully submerged in the gravy.
Turn off the heat and transfer it to the serving bowl.
Garnish with chopped coriander.
Serve hot with rice or tandoori roti
Peel and grate bottle gourd,mix salt.
Squeeze out the water completely.Use it to make gravy. (optional)
Add all other ingredients and mix well. It should have a thick consistency to make round shaped balls
Roll it into small balls and place it in airfryer basket. Repeat for remaining mixture.
In a preheated airfryer ,Air fry them at 200 degree C for 8 mins.
Brush oil on the kofta and air fry again for 8-10 mins.
Once ready, add to gravy just before serving.
Make the kofta as per the air fryer version.
Pre-heat the oven at 180 degree C .Bake them for 10 mins.
Brush oil and bake for 15 mins. Add to gravy just before serving.