Bottle Gourd Kofta Gravy / Sorakkai Kofta Gravy

Ingredients for Kofta :

Bottle Gourd / Sorakkai - 1 medium size (grated, squeeze out water (use cloth)) Onion - 1 no (grated, squeeze out water(use cloth)) Green Chili - 1 no (finely chopped) Red Chili Powder - 1 tsp Turmeric Powder - 1/4 tsp Garam Masala - 1/2 tsp Coriander Leaves - 2 tbsp (finely chopped) Besan Flour - 3 tbsp (+ or -) Salt to Taste.

Ingredients for Gravy :

Onion - 1 no (paste) Tomato - 2 nos ( blanched, skin peel off, pureed) Cashew nuts - 20 nos (blanched, paste) Ginger - 1" long Garlic - 8 nos (or) Ginger & Garlic Paste - 2 tsp Green Chili - 1 no Red Chili Powder - 1 tsp Coriander Powder - 1 tsp Turmeric Powder - 1/4 tsp Cloves - 3 nos Cinnamon Stick - 3 nos (2" long) Bay Leaves - 2 nos Fennel Seeds - 1/2 tsp Cardamom - 2 nos Salt to taste.

Method :

Mix all mentioned Ingredients for Kofta, make small balls and deep fry it until golden brown and keep aside.  Use Bottle Gourd and Onion squeezed out Water for Gravy. Use cloth to squeeze Bottle Gourd and Onion Water. If Kofta mixture looks too runny, add little more Besan Flour.

Now to make Gravy, heat Oil in a Kadai, roast Cloves, Cinnamon Sticks, Cardamom, Bay Leaves and Fennel Seeds. Then add ground Onion paste and Green Chili, saute until raw smell leaves. Add ground Ginger and Garlic paste, again saute until raw smell leaves.

Add Tomato Pureed, saute until raw smell leaves and their should not be moisture. Add Red Chili Powder, Turmeric Powder, Coriander Powder and Salt, saute until raw smell leaves. Now add 2 cups Water (use Bottle Gourd and Onion Water), Bring to boil and cook for 5mins in simmer.

Add Cashew nut Paste and bring to boil. Add fried Kofta's, close the lid and cook for 3mins in simmer, turn off stove and allow it to rest for 10mins to absorb gravy. Ready to serve.

Serving Suggestion : Serve hot with Poori or Chapati or Naan.