Sorakaya Kofta

Contains: dairy·tree nut

• Asafoetida (hing)

  1 g

• Bottle gourd (lauki)

  grated

  300 g

• Cashews

  30 g

• Coriander leaves

  chopped

  10 g

• Coriander powder

  5 g

• Cumin seeds

  3 g

• Garam masala

  2 g

• Gram flour (besan)

  60 g

• Milk

  100 ml

• Oil

  30 ml

• Red chili powder

  3 g

• Salt

  to taste

• Tomato

  chopped

  250 g

• Turmeric powder

  2 g

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Method

1. 1Grate the bottle gourd, salt lightly and squeeze out the moisture.
2. 2Mix with gram flour, chilli powder and salt into a firm mixture.
3. 3Roll into small balls and deep-fry until golden; drain.
4. 4Blend tomato with soaked cashews into a smooth puree.
5. 5Heat oil, crackle cumin and asafoetida, then add the puree.
6. 6Add turmeric, coriander and chilli powder; cook until oil separates.
7. 7Stir in milk and water for a smooth gravy and simmer 6 minutes.
8. 8Add garam masala, then drop in the koftas just before serving.
9. 9Garnish with coriander and serve hot.