Recipe- Nutritious Lauki Kofta Curry

Delicious deep-fried balls made of grated Indian bottlegourd mixed with chickpea flour (besan) and spices served dipped in a flavourful gravy.

Ingredients

Kofta

3/4 cup bottle gourd (peeled & grated)
2 tablespoons finely chopped coriander
2 tablespoons finely chopped onions
1 teaspoon freshly ground ginger
1 teaspoon freshly ground green chillies
3 tablespoons besan (gram flour)
1/4 teaspoon baking soda
1/2 teaspoon cumin seeds
1/2 teaspoon amchur powder (dried raw-mango powder)
1 teaspoon coriander powder
1/2 teaspoon red chilli powder (optional)
Salt to taste
Oil for deep-frying

Gravy

2 onions, sliced
2 large tomatoes, chopped
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1 teaspoon red chilli powder or to taste
1 small stick of cinnamon (about 1 inch)
5-6 cloves
6-8 black cardamom seeds
2 tablespoons oil
Salt to taste

Method

- Combine all the ingredients for koftas except oil in a large bowl. Mix well.

- Shape the mixture into small balls (koftas). If the mixture seems to be too wet to make the koftas, add another tablespoon (or as needed) of besan to bind the mixture.

- Heat oil for deep frying. Deep fry the koftas till they are golden brown. Take them out in a dish lined with kitchen towel to get rid of the excess oil.

- For preparing the gravy, heat 1 tablespoon oil in a deep non-stick pan. Add the sliced onions, garlic , cinnamon, cloves and black cardamom seeds. Sauté for 3-4 minutes (while stirring continuously) or till the onions turn golden brown in colour. Keep aside and let it cool.

- Once cooled, add the contents of the pan to a grinder. Add the tomatoes, ginger, turmeric powder, coriander powder, cumin powder, red chilli powder and salt. Grind into a smooth paste.

- Heat 1 tablespoon oil in a deep-pan. Add the ground masala paste and keep sautéing until the moisture gets evaporated and oil starts oozing on the sides of the masala paste.

- Add about 11/2 cups of water or as required depending on how thick you would like the gravy. Mix well and let it boil. When it starts boiling, reduce the heat to low and cover the pan. Let the gravy simmer for 5-7 minutes. Turn off the heat and keep the gravy aside.

- To serve, place the koftas in a large bowl and pour warm gravy over them.

- Serve hot with roti or rice.