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Divya Jain
Bottle gourd stuffed with spicy tofu and then tossed in a flavourful tomato based gravy.
Peel the bottle gourd. Cut in 1 inch thick slices. Scoop out the centre. Boil the slices in boiling water with some salt for 5,8 minutes nearly, till tender.
Meanwhile mix all the ingredients of stuffing.
Take out the rings once cooked. Let it cool. Now fill the tofu mixture in centre of rings.
Dust the rings with little cornflour and shallow fry them till light golden colour.
Gravy Preparation: a) Heat ghee in a pan. Add all whole spices and allow to splutter
b) Add green chilli, ginger-garlic paste and onion paste. Fry till thickened.
c) Add tomato paste. Cook till ghee separates from masala.
d) Add khoya, garam masala, cardamom powder and salt. Cook for 5 minutes. Switch off the flame.
For serving, add gravy in plate and put bottle gourd rings on top. Garnish with cream and coriander.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Archana Naik Mudkhedkar
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