Lauki Kofta

Ingredients
For the koftas:
Lauki/doodhi/bottlegourd 1 kg
Gram flour (besan) 1/2 cup
Cashewnuts 1/4 cup
Salt to taste
Red chilli powder 1 tbsp
Cumin Powder – 1/2 tsp
Dry Mango Powder /Amchur – 1/2 tsp
Garam Masala – 1/2 tsp
Onion chopped 1/2
Ginger garlic paste 1/2 tsp
Cilantro finely chopped
Oil to deep fry

For gravy
Tomatoes 3
Onions 2
Ginger paste 1 tsp
Garlic 6 cloves
Green Chilies 2 finely chopped
Turmeric powder 1/2 tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Red chilli powder 1/2 tsp
Garam masala powder 1/2 tsp
Salt to taste
Fresh coriander leaves
Oil 4 tbsp
Water 2 cups

Method

Peel and grate the bottle gourd. Mix half tsp salt and keep aside for 20 mins

Squeeze out excess water out of the lauki
Add besan, onions, nuts, garam masala, ginger garlic paste, red chilli powder, coriander leaves, cumin powder, amchur powder, salt and mix
Make small balls for the koftas.
Heat oil in a kadai and deep-fry the koftas until golden brown in colour and crisp from the outside.
Drain and remove onto an absorbent paper.
Heat oil in a pan, add chopped onions and sauté until light golden brown.
Add ginger paste, garlic and green chillies
Add turmeric powder, coriander powder, cumin powder and red chilli powder.
Continue to cook on medium heat for a minute, stirring continuously
Add tomato puree and cook on high heat, stirring continuously till oil begins to separate.
Add two cups of water and bring it to a boil.
Add salt, reduce heat and simmer for 6 mins
Gently add the fried koftas and simmer for another 5 mins
Sprinkle garam masala powder
Garnish with fresh cilantro

Cooking Time : 30 mins
Servings : 4