Kofta curry from leftover rice

Yield: 1 servings

Measure 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)



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.

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