Lauki (Bottle Gourd) Kofta Curry

          This is a very delicious kofta curry made of grated Lauki or Bottle Gourd in a onion-tomato-yoghurt based gravy. As this vegetable is not too popular with many, this particular dish, when served, will be a sure hit. This restaurant style dish is a great party recipe apt for special occasions. 

          The gravy is very smooth and creamy with melt-in-the-mouth koftas dunked in it. To make it more rich, cashew nut paste can be added to the gravy. It is best relished with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapatti. So check out the step by step pictorial recipe to prepare my version of this curry.

Kofta - 

• 1 & 1/2 cup lauki / Bottle gourd, grated
• 1/2 cup besan / gram flour
• 2 tbsp, fresh grated coconut
• salt to taste
• 1-2 green chilies, chopped
• 1 tsp. ginger, chopped
• 2 tbsp. coriander leaves & roots, chopped
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• pinch of soda
• 1/2 tsp. carom seeds / ajwain
• 1-2 tbsp. oil to grease the paniyaram chatti

Gravy - 

• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamom
• 4 cloves
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1/2 cup yoghurt, well beaten
• 1 tbsp. kasuri methi, crushed
• 1-2 cups water
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. beaten yoghurt to garnish (opt)

          kofta -  Add 1/2 tsp. salt to the grated bottle gourd and keep aside for 5-10 minutes. Then squeeze out all the juice and combine with all the mentioned ingredients (except oil) to make a dough. Add the juice only if required.

           Make equal sized balls out of the dough and keep aside. Heat oil in a paniyaram chatti and fry them, few at a time, on both sides till well browned. Drain and keep aside.

          Gravy - Grind together onion, ginger, garlic and tomatoes to a smooth paste. Heat oil in a pan and temper with cinnamon, cardamom, cloves, cumin seeds and asafoetida. 

          Add the ground paste and sauté till the oil separates. Now add all the dry spices and give it a stir.

          Add the beaten yoghurt and kasuri methi. Sauté further till well blended. Add the leftover juice and water (according to the consistency desired) and bring it to a boil.

          Now drop in the koftas and simmer, covered, for 4-5 minutes or till the gravy is reduced to the desired consistency.

          When done, switch off the flame and add the chopped coriander leaves. Drizzle some beaten yoghurt and serve with any form of rice or Indian bread. 

                  Add 1/2 tsp. salt to the grated bottle gourd & keep aside for 5-10 min. Then
                  squeeze out all the juice.

                   Mix with all the ingredients (except oil) to make a dough. Add the juice only
                   if required.

                   The prepared dough.

                   Make equal sized balls out of the dough & fry them in a paniyaram chatti.

                  Fry them on both sides till well browned. Drain and keep aside.

                  Heat oil. Temper with cinnamon, cardamom, cloves, cumin seeds & asafoetida. 

                   Add the ground paste & saute till oil separates. 

                    Now add all the dry spices & give it a stir.

                   Add beaten yoghurt & kasuri methi. Sauté till well blended. 

                   Add the leftover juice & water (according to the consistency desired) &
                   bring it to a boil.

                   Drop the koftas & simmer, covered, for 4-5 minutes or till gravy is reduced
                   to the desired consistency.

                   When done, switch off the flame & add chopped coriander leaves. 

                  Drizzle some beaten yoghurt & serve with any form of rice or Indian bread.