1/2 inch adrak (ginger)
2 cloves lahsun (garlic)
2 teaspoons dhania powder
1 teaspoon haldi
1 teaspoon lal mirch
1/2 teaspoon garam masala
1/2 inch piece of tejpatta (bay leaf)
Salt to taste
1/2 kg lauki (bottle gourd) peeled and grated
1 teaspoon ajwain (carom seeds)
1/2 teaspoons haldi
1/2 teaspoon lal mirch
2 tablespoon besanSalt as per taste
Grate tomatoes, onions, adrak, lahsun all separately.
Heat 2 tablespoons of oil in a pan.
Add tejpatta, grated onion, adrak and lahsun.
Fry till it leaves the oil.
Add haldi, mirch, dhania powder and grated tomatoes.
Mix well and fry again till it leaves oil.
Pour hot water (to make a thin gravy), add salt and let it boil for 4-5 mins.
Gravy is ready.
Add salt to grated lauki, squeeze it betweens palms to remove excess water which can be added in gravy.
Sprinkle ajwain, salt, haldi, lal mirch.
Add besan gradually and mix well till its of right consistency for frying (besan should not be in excess otherwise the koftes become hard).
Pour 1 tablespoon hot oil and mix carefully.
Deep fry koftas and keep aside.
Just before serving, add koftas to boiling gravy and serve.