Peel the bottle gourd. Cut in 1 inch thick slices. Scoop out the centre. Boil the slices in boiling water with some salt for 4-5 minutes, 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 until golden brown.
Gravy preparation: a) Cashew nut paste- soak cashew in water for 20 minutes. Blend to smooth paste.
b) Saffron cream mixture: warm up cream for 1 minute. Add crushed saffron strands.
c) onion tomato paste: first fry onions in oil. Take it out. Now fry tomatoes in same oil. Blend onions tomatoes into a smooth paste.
GRAVY: Heat oil in a pan. Add all whole spices. Fry for 30 seconds.
Add ginger garlic paste and spit green chillies.
Mix in onion tomato paste and fry till it leaves the sides of the pan.
Add cashew nut paste.
Add garam masala, green cardamom powder and salt. Switch off the flame.
FOR SERVING: Add gravy in plate and arrange bottle rings over it. Garnish with cream and coriander.
