Ingredients:
For making goftha balls:
- Suraikai grated - 2 cups
- Besan flour - 2 to 3 tblspn
- Jeera powder - 1/2 tspn
- Dhania powder - 1 tspn
- Chilli powder - 1/2 tspn
- Turmeric powder - 2 pinch
- Bread crumps - 1/4 cup (optional )
- Salt - to taste
- Oil - for deep fry
For gravy:
- Oil - 2 tblspn
- Ginger garlic paste - 2 tspn
- Chilli powder - 1 tspn (depends on spicyness )
- Dhania powder - 2 tspn
- Tomato puree - 1 to 1 1/2cup ( depends on amount of gravy you need )
- Curd - 2 tblspn
For garnish:
- Coriander leaves - 2 tblspn
- Fresh cream - 3 tblspn
Method:
- Grate the bottle gourd and keep it for 5 mins then squeeze it water will come collect this water and you can use it for gravy
- In a bowl take bottle gourd and above mentioned ingredients except oil and mix well
- Besan flour have to add little by little and form small sized balls
- Coat this ball with bread crumps and deep fry in oil (till it turns golden brown on both sides) and keep it aside
- Heat 3 tblspn of oil in a kadai , add ginger garlic paste saute for few mins then add chilli powder, dhania powder and keep in low flame till raw smell goes
- Now add tomato puree and bottle gourd juice ( taken from squeezing the bottle gourd )
- When the tomato mixture cooks well that is when oil separates out add curd and goftha balls
- If want add water now and mix them well keep in low flame for 5 mins
- Garnish with coriander leaves, fresh cream and serve
Note:
- If you don't like besan flour you can use bread crumps for binding purpose
- You can directly deep fry the balls without bread crumps coat in above proceedure
- You can increase the tomato puree content depends on amount of gravy you need
- You can also bake the balls in oven instead of deep frying in oil
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