Ingredients:

• 1.5 cups – leftover Rice
• 1/2 cup – grated Bottle Gourd
• salt
• 1 tbsp – chopped coriander
• 1 tsp – Wheat flour
• 1/2 tsp chilli powder
• oil to deep fry
• Gravy
• 1 – whole Red Chilli
• 8 – 10 – Cashew nuts
• 1 – Tomato
• 1 – Onion
• 2 – 3 – pods Garlic
• 1 inch piece – Ginger
• 1/4 tsp – cinnamon/clove powder
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Garam Masala
• 1 cup – water
• 2 tbsp – oil (used for frying)

Method:

1. Mix all ingredients for the gravy (except oil) and grind in a grinder.
2. Keep aside.
3. Squeeze water from the grated gourd.
4. Add all other ingredients for koftas, except oil.
5. Make table tennis-ball sized rounds.
6. Fry till golden.
7. Add 2 tbsp of oil in another kadai and heat.
8. Add gravy and fry for 4-5 mins till the oil separates.
9. Add koftas and bring to boil.
10. Serve hot with chapattis or puris.

Recipe courtesy of Saroj Kering