Lauki (Bottle Gourd) ke kofte

Ingredients

For koftas

2 cup peeled and grated (with fine grater) lauki (Bottle gourd)

1 cup besan (chick pea/Bengal gram flour)

Salt to taste

½ tablespoon oil for roasting besan

Oil for frying

For gravy

2 medium sized onions (make paste)

2 medium tomatos (make puree)

1 tea spoon ginger paste

1 tea spoon garlic paste

2-3 green chilli (paste)

½ teaspoon of red chilli

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ tea spoon jeera power (cumin)

2 cardamoms

2 leaves of tejpatta (Bay leaf)

A small piece of cinnamon

Chopped coriander leaves

2 cloves

A pinch of powder of kasuri methi (dried fenugreek leaves)(Making Kasuri Methi (dried fenugreek) at home)

Salt to taste

2 tablespoon Oil

Method

Heat oil in a Kadhai/Wok

Add besan(Bengal gram flour) to it. Mix it well.

Cook it over a slow flame till besan gets little roasted, and keep stirring it.

Remove from stove.

Add grated lauki and salt to it.  Mix it well.

It will form a soft dough.

Make small balls out of this dough.

Heat oil in a Kadhai (wok).

Fry all koftas golden brown over a medium flame

Drain and keep aside.

Gravy

Heat oil in a pan. 

Add ginger & garlic paste to it. Stir it.

Add onion paste; cook it till the paste becomes golden.

Add green chilli paste and keep stirring it.

Now add the tomato puree to it and cook it till the oil separates.

Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste, and stir it well.

Now add water to it and cook for 8-10 minutes.

Now add kasuri methi powder.and cook for another 2 minutes.

Now add koftas in the gravy and cook for 5-6 minutes on a slow flame so that koftas absorbs some gravy and becomes soft.

Pour the kofta curry in a serving dish.

Garnish them with chopped coriander leaves.

Serve while hot with parantha or rice.