Kofta curry from leftover rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Leftover rice |
| ½ | cup | Grated bottlegourd |
| Salt to taste | ||
| 1 | tablespoon | Chopped corriander |
| 1 | teaspoon | Wheat flour |
| ½ | teaspoon | Chilli powder |
| Oil to to deep fry | ||
| 1 | Whole red chilli | |
| 8 | Cashewnuts; (8 to 10) | |
| 1 | Tomato | |
| 1 | Onion | |
| 2 | Pods garlic; (2 to 3) | |
| 1 | 1 inch piece ginger | |
| ¼ | teaspoon | Cinnamon/clove powder |
| 1 | teaspoon | Red chilli powder |
| ¼ | teaspoon | Turmeric powder |
| ½ | teaspoon | Garam masala |
| 1 | cup | Water |
| 2 | tablespoons | Oil; (used for frying) |
Directions
KOFTAS
GRAVY
Mix all ingredients (of the gravy) for gravy and grind in a grinder. Keep aside. Squeeze water from the grated gourd. Add all other ingredients for Koftas, except oil.
Make table tennis-ball sized rounds. Fry till golden.
Used 2 tablespoon of remaining oil in another kadai and heat. Add gravy and fry for 4-5 minutes till the oil separates. Add Koftas and bring to boil.
Serve hot with chapatis or puris.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.