1. Instruction for the balls: 2. Peel the skin of the bottle gourd. 3. And grate it. 4. Let it drain for at least 1 hour. 5. Press nicely to take away all the water that comes out (trace of very little water is fine, but remove as much as you can). 6. Meanwhile chop the onion finely. 7. In a bowl mix all the ingredients for the balls, except the oil. 8. Make balls with it and fry it until dark brown. 9. Keep the ball aside. 10. Instruction for the sauce: 11. Take half of the chopped onion, garlic and ginger and make into a coarse paste without adding any water. 12. Then blend the cashews and tomatoes, again without adding any water. 13. Heat a pan add two teaspoon oil. 14. when it is hot enough add the cinnamon stick, cloves and cardamom. 15. Stir for about 10 seconds. 16. Now add the chopped onions. 17. When it turn golden brown add the onion, ginger and garlic pasted. 18. Stir continuously. 19. When the onion smell goes and a nice aroma comes, add the spice powders and salt. 20. Stir for a minute and then add the blended tomato cashew. 21. Let it come to a boil and then keep it on a medium heat for another 10 minutes. 22. Finishing Touches: 23. Now add the fried balls to the sauce. 24. Garnish with coriander. 25. Serve with rice, Indian bread or anything of your choice. ---------------------------------------------------------------------------
Nutrition
Ingredients
