Make a paste of green chillies, ginger and onion in the mixer blender.

And make a smooth paste of tomatoes in the mixer blender.

Peel the ghiya and grate it with the help of a grater.

Put grated ghiya in a big bowl.

Now add 1 cup besan to ti.

Mix the ingredients with your hands.

Now, add little water to make a paste as we make for the pakoras. It should not be too thick or too runny in consistency.

Heat the oil on a high flame until it reaches the desired temperature in the kadhai.

Put a little bit of mixture into the oil to check the temperature. If it comes upward immediately, it means the oil is at the right temperature for frying.

Turn the gas on the medium flame.

Take a little mixture on your hands and drop it carefully into the oil. Fill the kadhai with the kofte batter. The shape of the kofte should not be too small or too big for frying.

Now flip each kofte when they are fried on one side.

Now again flip each kofte when they are fried from another side also.

Keep flipping until they are cooked from all sides.

Remove them to the plate.

And fry all the kofta in the same way. Fry it only once. No need to fry it again like the pakora.

Put the hot oil from the kadhai in the pan or another kadhai.

Now add a paste of onion, green chillies and ginger to it.

Mix it well and cook it until its raw aroma goes away.

Cook it nicely until they leave the oil from the sides.

Now add the tomatoes paste to it.

And a little bit of salt.

Mix it well and cook it for 2-3 minutes.

Cover them with a lid or plate and cook it until the raw flavour of the tomatoes goes away.

Cover it with the lid and cook it for the next 1-2 minutes.

Now add all the kofte in the kadhai.

Mix them well and cover the lid and cook for 1-3 minutes. So that they will absorb the taste of masala.

If you want little thick kofte gravy then reduce the water by allowing it to evaporate while cooking.

Turn off the gas flames

Now add sprinkle some Kasuri methi on top of it.

Serve in the serving dish.