3. Stuff the masala filling into the slits in the gourds, as tightly as you can. Heat the clarified butter in a heavy-based kadahi and add the round gourds into it. 4. Add the leftover masala if any ...

Smooth the surface so that no creases remain. Refrigerate for at least an hour. 3. 3. In a kadahi, heat some of the oil listed with the ingredients for the gravy. Fry the koftas in it, first over high ...