For the kofte:
4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated
1/2 tsp Ginger paste
1/2 tsp Sendha namak (rock salt)
1/2 tsp Kali mirch, pissi (black pepper powder)
2 tbsp Singhare ka atta (waterchestnut flour)
Oil for deep-frying
For the gravy:
2 tbsp Ghee (clarified butter)
1 tsp Jeera (cumin seeds)
1 tsp Ginger, finely chopped
1/4cup (50 gms) Dahi (yogurt), beaten smooth
1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour
1 1/2 tsp Dhania (coriander) powder
1 1/2 tsp Sendha namak (rock salt)
1/4 tsp Chilli powder
Hara dhania (green coriander), chopped for garnishing
  |
|||||||||
|
|