500 gms Doodhi/Bottle Gourd, Grated
2 tablespoons Oil
Oil for Deep-Frying
2 tablespoons Besan/Gram Flour
1 teaspoons Jeera Powder
1 teaspoons Dhania Powder
1 teaspoons Garam Masala
2 Tomatoes, Chopped
2 Green Chillies, Chopped
1 teaspoons Ginger Pieces
2 tablespoons Chopped Coriander Leaves
1 teaspoons Chili Powder
1 teaspoons Turmeric Powder Salt to Taste
Squeeze Doodhi and reserve the squeezed out water,
add Besan flour, Salt, Green Chillies, Ginger, Coriander leaves and to Doodhi.
Heat Oil for deep-frying in a kadai and divide the mixture into small balls/Kofta and deep fry till golden brown.
Remove on a kitchen towel and keep it aside.
Heat 2 tbsp Oil; add Turmeric Powder, Dhania, Jeera Powder, Garam Masala, Chilli Powder, Tomatoes and fry for a minute.
Now add the squeezed water of Doodhi close the kadai and cook for 2 minutes.
Remove to a serving dish and add the Koftas, garnish with Coriander and serve with Roti.