For Kofta –
- Bottle gourd medium size – 1
- Salt to taste
- Gram flour (besan) – 4 tsp
- Red chili powder – ½ tsp
- Oil for deep frying
For curry –
- Cumin seeds – ½ tsp
- Onions – 1
- Ginger – 1 inch
- Garlic – 4-5
- Green chili / red chili powder – ½ tsp
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Tomato medium size – 1
- Coriander leaves – ½ cup
- Raisins – 9-10
- Garam masala powder – 1 tsp
For Kofta –
- Peel and grate the bottle gourd, remove extra water using strainer or using your hands.
- Take a bowl, add the bottle gourd, add salt, gram flour, red chili powder and mix well.
- Divide the mixture into equal portions and flatten each of them one by one using your palms.
- Stuff one piece of raisins into each portion and shape them into round Koftas.
- Heat oil in a pan/kadai, fry the Koftas till it turns golden brown.
- Drain the oil and keep the Kofta balls in a separate container.
For Kofta gravy –
- Heat oil in a pan, add cumin seeds, ½ onion chopped and sauté for few second on medium flame.
- Take chopped tomato, remaining chopped onions, cashew nuts, ginger and garlic put into blender jar blend it into paste without water.
- Cook masala paste on medium flame into the pan, add turmeric powder, coriander powder, cumin powder, red chili powder, garam masala and sauté till the oil is separated from masala.
- Add salt to taste, 1 cup water and cover the pan and allow the gravy to boil.
- Once the gravy is ready, add coriander leaves and mix well.
- While serving arrange the Koftas on the serving plate, pour the gravy over them. You can garnish the Koftas with coriander leaves or cheese.