Ingredients:

• 1 – Kaddu (bottle gourd)
• 75 g – gram flour (besan)
• 6 – chillies (green)
• 1 cup – Coriander leaves
• 1/2 – Lime
• 100 g – Onion
• 1 tsp – Ginger Garlic paste
• 1 tsp – coriander (dhania) powder
• 20 g – Poppy Seeds (kus kus)
• 30 g – coconut, grated
• 100 g – Tomatoes
• 1 cup – Curd
• 2 tsp – chilli powder
• A small pinch – Turmeric powder
• 75 g – oil
• 1 tsp – salt

Method:

1. First peel the kaddu and grate.
2. Mix a little salt and leave aide for 10 minutes.
3. Remove from water and wipe dry and grate.
4. Fry besan and finely chopped green chillies in a kadai.
5. Add the grated mixture, and lime juice.
6. Mix well.
7. Make small balls and deep fry in oil.
8. For the curry:
9. Heat oil in a pan.
10. Fry onions till golden brown, put ginger garlic paste, chilli powder, turmeric powder, dhania powder and fry for a while.
11. Later add kuskus and coconut paste and fry for some more time.
12. When oil separates, add tomato and cook for a minute.
13. Put curd and cook it over a low flame.
14. Now the gravy is ready.
15. Add the above koftas to the gravy and cook for 2 mins in low flame.

Recipe courtesy of Mamata