BOTTLE GOURD KOFTHA CURRY

Ingredients:
For Kofta’s:
2 cups grated bottle gourd (squeeze them well and preserve the water for later use)
½ onion finely chopped
2 green chilies finely chopped
1/2 Tspn turmeric powder
1 Tspn red chili powder
1 Tspn garam masala powder
1 Tbspn finely chopped coriander leaves
chickpea flour as desired to form the koftha’s
Oil for deep frying
Salt to taste

Method:
For Kofta’s:
Add all the ingredients except the oil & chickpea flower and mix well.
On a medium fire, place the deep frying pan with oil in it. Meanwhile, start adding
the flour to the mixture to form the koftha’s.
When oil is heated, deep fry the koftha’s until it turns golden brown and place them on a paper napkin
For the Gravy:
1 big onion finely chopped
1 Tspn ginger garlic paste
½ cup tomato puree
Green chilies (Optional)
2 bay leaves
1 Tspn cumin seeds
1 or more Tspn red chili powder
1 Tspn coriander powder
1/2 Tspn turmeric powder
1/2 Tsp garam masala powder
1 Tspn dry kasuri methi
2 Tbspn milk cream
1 Tspn sugar (optional)
coriander leaves (finely chopped) for garnishing
2 Tbpsn butter
Salt to taste

Method:
For Gravy:
Heat butter in a pan. Add cumin seeds, bay leaf and sauté for few seconds.
Add chopped onion, green chilies and ginger garlic paste & fry till onion turns translucent.
Add red chili powder, turmeric powder, garam masala powder and coriander powder. Fry for about 10 secs and then add the tomato puree and salt.
Continue frying this till the butter separates the masala. Add kasuri methi, bottle gourd stock and 2 cups of water (you may add some more water if you feel it is dry). Let it boil for 2 mnts. Lower the heat and add the kofthas and cook for 2 mnts.
You may add more salt if required at this stage. A Tspn of sugar can be added (optional)
Add milk cream and give one boil and off the flame.
Garnish with coriander leaves.
Serve hot with any roti’s or rice.