Lauki Kofta

Method

1. 1

   Peel the bottle gourd, then cut into smaller pieces.

   Bottle Gourd

2. 2

   Grate it using a food processor or using a grater.

3. 3

   Using a muslin cloth, squeeze out the excess water. You can reserve the water to use in the gravy later.

4. 4

   To the grated bottle gourd, add all the ingredients except salt. Add extra besan if the mixture has too much moisture and is difficult to handle.

   Ginger Garlic PasteRed Chilli PowderBlack Pepper PowderTurmeric PowderTurmeric PowderGaram Masala PowderAjwainBesan FlourCoriander LeavesGreen Chilli

5. 5

   Add the salt and baking soda at the end. Then shape into Koftas around 1.5 inches in diameter.

   Baking SodaSalt

6. 6

   Deep-fry on medium heat until it turns crisp and golden brown. Set aside.

   Sunflower Oil

7. 7

   For the gravy, heat ghee in a pan and add cumin, cinnamon, bay leaf and asafoetida. Add onion and green chilli. Saute until the onion turns a light golden brown.

   GheeCuminBay LeavesCinnamonAsafoetidaOnionGreen Chilli

8. 8

   Add ginger garlic paste, salt and all the spice powders. Saute for 1 minute.

   Ginger Garlic PasteTurmeric PowderKashmiri Red Chilli PowderSaltCoriander PowderBlack Pepper Powder

9. 9

   Add the tomato puree and mix. Cover and cook for 4-5 mins or until the oil starts to separate from the sides.

   Tomato Puree

10. 10

    Add sugar, then water and simmer for 2-3 minutes.

    SugarWater

11. 11

    Add the fried Kofta and simmer for 2-3 minutes.

12. 12

    Add the garam masala, Kasuri methi and coriander leaves. Turn off the heat. Serve hot with Roti or rice.

    Coriander LeavesGaram Masala PowderKasuri Methi