Instructions

1. Grate the bottle guard and add thinly chopped green chilli, ginger, coriander, chickpea flour and salt in a bowl and mix them properly. Leave it for 5 minutes.
2. Take a deep bottomed pan for deep frying. Add oil to it.
3. Take one Tbsp mixture, make a ball of it and deep fry until it turns brown. Repeat the same for rest of the mixture. Set them aside.
4. Take a pan and heat oil.
5. Add cumin seeds and asafetida. Fry for 2 min.
6. Add turmeric powder, coriander powder and red chilli powder to it. Cook for 2 min.
7. Add the tomato paste into the masala and cook it until the masala releases the oil on the sides.
8. Add the curd into the masala and continue stirring. When it starts boiling, pour one glass of water into the masala. Continue stirring.
9. Add salt and garam masala to the curry. Mix well.
10. Add the kofta to the gravy and cook until kofta are well coated for 2 to 3 minutes.
11. Garnish with coriander leaves and serve hot with roti or vegetable biryani.