INGREDIENTS

1. For the sauce

2. 1red onion, chopped
3. 3garlic cloves
4. 1/2inchfresh ginger
5. 1teaspooncoriander powder
6. 1teaspoonchili powder
7. 4cashews
8. 3tomatoes
9. 1cinnamon stick
10. 3cloves
11. 1cardamom pod
12. salt, to taste

13. For the balls

14. 1 (1 lb)bottlegourds
15. 1red onion, chopped finely
16. 1teaspoonginger-garlic paste
17. 1teaspooncoriander powder
18. 1green chili pepper
19. 1teaspoonchili powder
20. 1cupoil, for frying
21. salt
22. 2tablespoonsgram flour

DIRECTIONS

1. Instruction for the balls:.
2. Peel the skin of the bottle gourd.
3. And grate it.
4. Let it drain for atleast 1 hour.
5. press nicely to take away all the water that comes out.
6. (trace of very little water is fine, but remove as much as you can).
7. meanwhile chop the onion finely.
8. In a bowl mix all the ingredients for the balls, except the oil.
9. make balls with it and fry it untill dark brown.
10. keep the ball aside.
11. Instruction for the sauce:.
12. Take half of the chopped onion, garlic and ginger and make into a coarse paste without adding any water.
13. Then blend the cashews and tomatoes, again without adding any water.
14. Heat a pan add two teaspoon oil.
15. when it is hot enough add the cinnomon stick, cloves and cardomon.
16. stir for about 10 seconds.
17. Now add the chooped onions.
18. when it turn golden brown add the onio ginger and garlic pasted.
19. stir for continuosly.
20. when the onion smell goes and a nice aroma comes ad the spice powders and salt.
21. Stir for a minute and then add the blended tomatoe cashew.
22. let it come to a boil.
23. And the keep it on a medium heat for another 10 minutes Finishing Touches:.
24. Now add the fried balls to the sauce.
25. Garnish with coriander.
26. Serve with rice, Indian bread or anything of your choice.