Method

Kofta

Grate Bottlegaurd, add salt and let it sit for 5 minutes. squeeze and drain the juice (you can use the juice for vegetable stock). Mix Gram flour, salt and make a thick batter. roll it into equal size balls and fry till crisp and brown.

Gravy

Cut Tomatoes in 4 pcs an a saucepan with 1 teaspoon oil, salt and red chilli and cover and let it cook on low flame for 10 min. once tomatoes are soft remove and grind it into a paste.

Take a heavy bottom pan, heat 1 table spoon oil and add crushed black and green cardamom. Next add cinnamon and cumin seeds. One cumin seed crackle add onion paste and saute till golden brown. Now add ginger garlic paste and remaining spices except fenugreek leaves with one cup of milk. Once milk is absorbed in gravy add cashew paste and stir till gravy leaves the pan. Add tomato pure and fenugreek leaves and let it cook for 5 - 7 minutes till every thing is blended together.