For the Kofta (makes 15-20 koftas)
1) 1 medium size Louki (bottle gourd)
2) 200 grams Besan flour
3) 200 grams potato
4) Coriander leaves - 1 bunch chopped
5) 1 inch ginger
6) 2 small Green Chilies
7) Salt to taste
8) Pinch of Garam Masala
9) Jeera - 1tsp
For the gravy
1) 2-3 large ripe tomatoes for puree
2) Cashews - 50 grams
3) Badams - 4 to 6
4) 1 cup milk
5) Coriander leaves - 1 small bunch
6) 2 small Green Chilies
7) Elachi - 4-5 pods
8) Cloves - 3 to 4
9) Dalchini (optional) - 1/2 inch
10) Pepper - 7 to 8
11) Jeera 1-tsp
12) Ginger - 1 inch
13) Corn Flour - 1 tsp
14) Salt to taste
15) Garam Masala
Method - For the kofta
1) Skin the Bottle Gourd and cut in small chunks (you can remove the seeds if you wish to), taste for bitterness before using.
2) Add the cut pieces, coriander leaves, ginger, green chilies, salt and garam masala into a blender and make it into a fine paste.
3) Take bowl and add the above paste, potatoes and mix with Besan making sure no lumps are left.
4) Heat this mixture in a non-stick pan with jeera until it hardens and you think you can make kofta balls firmly. Ensure that most moisture is gone to ensure that the kofta does not break up when cooking it in the gravy. Make the koftas and keep aside.
For the gravy:
5) Add all the ingredients except milk, jeera and corn flour into a blender and bring it to a puree consistency.
6) Take a large pan; add 1 tbsp oil and then Jeera until it splutters.
7) To this mixture add the puree and cook until the gravy does not stick to the sides of the pan.
8) Add the above prepared koftas slows and continue to cook on low to medium heat.
9) Mix corn flour with the milk ensuring no lumps and slowly add this to the gravy; this process helps thicken the gravy.
10) Add freshly chopped coriander and serve hot.
