Bottle gourd called sorakkai in tamil has a lot of health beneficial. The bottle gourd koftas will be very soft inside and crispier on top. Grate the bottle gourd and mix with salt and leave for 30 mins. It has a tendency of leaving more water when mixed with salt. Remove the water and it can be used in gravy.
- Bottle gourd - 1 (medium size grated)
- Gram flour - 2 tbsp
- Corn flour - 3 tbsp
- Bread crumbs - 3 tbsp
- Red chilly powder - 1 tsp
- Salt - 1/2 tsp
- Garam masala - 1/4 tsp
For Gravy :
- Onion - 3
- Tomato - 2
- Ginger & garlic paste - 1 tbsp
- Red chilly powder - 2 tsp
- Coriander powder - 3 tsp
- Garam masala - 1/2 tsp
- Salt - 1 tsp
- Cashews - 5
- Khus Khus - 2 tsp
- Milk - 1/2 cup
- Kasuri methi - 1 tbsp
To prepare Koftas :
Mix all the ingredients given for koftas. Shape into small balls and deep fry them. If the balls cannot be shaped add more gram flour and corn flour.
To prepare gravy:
Dry roast the khus khus and grind with cashew and milk.
Boil tomatoes in water, remove the skin and puree them. Grind the onions with Cardamon powder. Heat oil and butter in a skillet, add jeera. Add onion paste, ginger and garlic paste and tomato paste.
After the raw smell goes add red chilly powder, coriander powder, garam masala and salt. Stir and cook for a min. Add water left from bottle gourd if needed.
Add the cashew and khus khus paste. Add the remaining milk. Add the crushed kasuri methi .
When serving add the koftas to the gravy.
If the gravy is not thick, add cornflour mixed with milk.
Koftas should be added last to have it crispy and mixing more bread crumbs makes it even more crispier.
The cashew and khus khus paste can be altered with cream. Kasuri methi enhance the flavor of gravy so don't miss it.