4 Serves
80 Mins
Peel and grate the bottle gourd, then squeeze out the excess moisture using a clean cloth. In a bowl, mix the grated gourd with gram flour, salt, and spices to form a dough.
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Vitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
100 µg / 400 µgCalcium
61 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
170 mg / 1,250 mgPotassium
693 mg / 4,700 mgSodium
1150 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Shape the mixture into small round balls and deep-fry them in a heavy-bottomed pot with oil until golden brown. Remove with a slotted spoon and drain on paper towels.
In a separate pan, heat oil and sauté finely chopped onions, ginger, and garlic until translucent. Add tomato puree, turmeric, coriander powder, and garam masala, cooking until the oil separates.
Add water to the gravy to reach desired consistency, bring to a simmer, then gently drop the fried kofta balls into the sauce. Season with salt and pepper, and cook for a final few minutes before serving.
3
g11
g0
g
