My introduction to this dish was cooked for me by a wonderful Sikh lady many years ago in Hong Kong. I have long striven to perfect the recipe and bring it close to the original. The genius of this dish is in the cross-cooking of the koftes from frying to poaching them in the sauce.
The original recipe calls for bottle gourd or dudhi (calabash), but courgettes (zuccini) are a very close approximation which is readily available to me.
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