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500 gms Doodhi/Bottle Gourd, Grated

2 tablespoons Oil

Oil for Deep-Frying

2 tablespoons Besan/Gram Flour

1 teaspoons Jeera Powder

1 teaspoons Dhania Powder

1 teaspoons Garam Masala

2 Tomatoes, Chopped

2 Green Chillies, Chopped

1 teaspoons Ginger Pieces

2 tablespoons Chopped Coriander Leaves

1 teaspoons Chili Powder

1 teaspoons Turmeric Powder Salt to Taste 



Squeeze Doodhi and reserve the squeezed out water,

add Besan flour, Salt, Green Chillies, Ginger, Coriander leaves and to Doodhi.

Heat Oil for deep-frying in a kadai and divide the mixture into small balls/Kofta and deep fry till golden brown.

Remove on a kitchen towel and keep it aside.

Heat 2 tbsp Oil; add Turmeric Powder, Dhania, Jeera Powder, Garam Masala, Chilli Powder, Tomatoes and fry for a minute.

Now add the squeezed water of Doodhi close the kadai and cook for 2 minutes.

Remove to a serving dish and add the Koftas, garnish with Coriander and serve with Roti.