Serves: 6
Ingredients:
250 gm bottle gourd (peeled and grated)
50 gm gram flour
50 gm paneer
2 Medium Size Potato (boiled and peeled)
5-6 Tbsp. cooking oil
1/4 cup clarified butter
2 green chillies (seeded and finely chopped)
1 inch ginger pieces (1 inch, finely chopped)
1 cup milk
4Tbsp. Cream
100 gm onions (pureed)
2 tsp garlic paste
1tsp ginger paste
1/2 tsp black pepper (freshly roasted and coarsely ground)
1/2 tsp black cardamom powder
8-10 dried apricot
10 blanched pistachio
2 green cardamoms
2 cloves
1 cinnamon stick
1 bay leaf
salt to taste
Method:
Put the bottle gourd in a pan, add a little salt and boil until cooked. Drain and then squeeze in a napkin to remove moisture.
Mix gram flour, potatoes, paneer, green chillies, ginger, pepper and salt with bitter gourd and knead well. Divide into 8-10 equal portions and make balls. Flatten the balls between the palms, place an apricot and piece of pistachio in the middle and make balls again.
Heat oil in a wok and deep-fry the balls over medium heat until golden brown. Drain out extra fat by using absorbent paper.
Now, heat clarified butter in a pan, add cardamom, cloves, cinnamon and bay leaf and stir over medium heat until cardamom begins to change colour. Add onion puree and stir until it is golden brown. Add ginger and garlic pastes and stir
Next, add cashew paste and stir-fry until specks of fat begin to appear on the surface. Add about 1 cup milk and 4 Tbsp. Cream add salt to taste and bring to a boil. Reduce to low heat and let it simmer for 2-3 minutes, stirring regularly. Add the fried balls made earlier and let it simmer for another 2 minutes. Sprinkle cardamom powder and garnish with ginger juliennes and apricot slices.
