Tindda Kofta by Adyasha Padhi

Ingredients

• 250gram of tindda
• 4 tbsp besan
• 2 small onions
• 2 small tomato
• 1 tsp ginger garlic paste salt to taste
• 2 tsp red mirchi powder 4 tsp dhaniya powder
• 1 tsp garam masala
• 5 pieces of cardamom
• 2 peces each of badam and kaju
• 2 tsp of malai
• 2 pieces of laung small piece of dalchini
• 5 green chillies

Directions Kofta balls:

• Remove the outer skin of tindda & either in a food processor or on a kadookas.
• Add besan in the grated lauki, mix it well with hands preferably.
• Take 1 tbsp oil in a kadai & heat it and.
• Add the besan-tinda paste to it.
• Mix the paste well in the kadai till it becomes dry, it should be good to make kofta balls from, like a dough.
• Add salt, mirchi, dhaniya powder, ginger garlic paste to the dough and mix it again.
• Now take out the dough and spread it on a plate Make small kofta balls from the dough as soon as it cools down a little.
• Keep these balls aside gravy.
• Grind the onion into a paste Grind the tomato, cardomam, dalchini, laung(cloves), kaju, badam & malai all together in the grinder and keep it separate.
• Take 2 tbsp of oil and add green chili (splitted in middle) & medium size onion sliced to the oil.Fry till golden brown.
• Add the onion paste to it.
• Add the tomato paste to the onion once it turns golden brown add mirchi powder, dhaniya, garam masala and namak to it.
• Fry the masala till the paste leaves oil and we know that its cooked well.
• Add a tsp of malai after the gravy is prepared.
• Keep the koftas separate and add as many as required to the gravy at the time of serving, boil it after adding the koftas.
• Garnish it with some green dhaniya and serve it hot.

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