| 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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