Bottle gourd fritters curry

A Punjabi favourite, this is a dish we do not frequently made since it involves a lengthy process.
However, thanks to the Eid Holiday, the bottle gourd fritters curry finally saw light of day.
Take a medium-sized bottle gourd and finely grate it in the shredder. Then squeeze the water out of the shredded gourd and keep aside. Add a little salt, a few chopped green chilli, red chilli powder, a pinch each of coriander and cumin powder and mix thoroughly with two handfuls of besan (chickpea powder).
Make small table tennis ball-sized rounds and deep fry on a low flame until dark brown.
Separately, take two large onions, a large tomato, a few garlic cloves and a piece of ginger and blend in a mixer. Fry the mixture in a pan in two to three tablespoons oil until the oil separates. Add also some salt, red chilli powder, cumin, coriander, turmeric and garam masala.
Put the fried gourd balls into this mixture, add half a litre water and cover, to cook on a low flame for 15 to 20 minutes.
Serve after sprinkling coriander leaves, with steamed rice or Indian flatbread!


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