Name: Kofta Curry From Leftover Rice
Ingredients: 1 1/2 c Leftover rice; 1/2 c Grated bottlegourd; Salt to taste; 1 tb Chopped corriander; 1 ts Wheat flour; 1/2 ts Chilli powder; Oil to to deep fry; 1 Whole red chilli; 8 Cashewnuts; (8 to 10); 1 Tomato; 1 Onion; 2 Pods garlic; (2 to 3); 1 1 inch piece ginger; 1/4 ts Cinnamon/clove powder; 1 ts Red chilli powder; 1/4 ts Turmeric powder; 1/2 ts Garam masala; 1 c Water; 2 tb Oil; (used for frying)

CATEGORY	CUISINE	TAG	YIELD
Grains		Bawarch2	1	servings

INGREDIENTS

1 1/2	c	Leftover rice
1/2	c	Grated bottlegourd
		Salt to taste
1	tb	Chopped corriander
1	ts	Wheat flour
1/2	ts	Chilli powder
		Oil to to deep fry
1		Whole red chilli
8		Cashewnuts; (8 to 10)
1		Tomato
1		Onion
2		Pods garlic; (2 to 3)
1		1 inch piece ginger
1/4	ts	Cinnamon/clove powder
1	ts	Red chilli powder
1/4	ts	Turmeric powder
1/2	ts	Garam masala
1	c	Water
2	tb	Oil; (used for frying)

INSTRUCTIONS

KOFTAS
GRAVY
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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