Ingredients: 500 Gram Bottle gourd (grated), peeled, 1/2 tsp Ginger paste, 1/2 tsp Salt, A pinch of Black pepper powder, 1 Tbsp Poppy seeds, For deep frying Oil
For Gravy: 1/4 Cup Clarified butter, 8 Curry leaves, 1 tsp Cumin seeds, 1 Tbsp Ginger, finely chopped, 1/2 Cup Tomatoes, finely chopped, 1/4 Cup Cashew nuts, 1/4 Cup Desiccated coconut, 1 Tbsp Coriander powder, 2 tsp Salt, 1/4 tsp Turmeric powder, 1 tsp Garam masala, 1/4 tsp Black pepper powder, 2 Tbsp Coriander leaves, chopped
How to Make Ghiya ke Kofte: Soak the cashew nuts and the coconut together in water for an hour. Grind to a paste. For the Kofte, mix together the bottle gourd, salt, ginger and the black pepper. Using a heavy-based pan, put over high flame. Cook until the liquid dries, stirring continuously. Remove from flame once it tends to stick together. Allow the mixture to cool, add the poppy seeds and mix well. Shape the mixture into 14-15 round balls. Heat the oil in a kadahi, to a point when a small pinch of the mixture rises to the top immediately. Slide the kofte one at a time, ensuring that they do not touch each other. Fry over high flame to a golden colour, drain out the excess oil and put aside. For the gravy, heat the clarified butter in a heavy-based pan, add the curry leaves and the cumin seeds. When the seeds splutter, add the ginger and sauté to a light brown colour. Add the tomatoes and stir-fry over high flame till well mixed. Stir-in the coriander powder, salt, turmeric, garam masala and the black pepper and sauté over medium flame, till the oil separates. Mix in the cashews and the coconut and sauté further till the oil separates. Add about 2 cups water and bring to a boil. Lower flame and leave to simmer for about 10 minutes. Gently spoon the kofte into the gravy and leave to simmer for another 2 minutes. Serve hot garnished with coriander leaves.