Bottle gourd, known as lauki (ghiya) in Hindi and Dudhi in Gujarati, is generally not a popular vegetable in every household but it makes one of the best Indian curries – Lauki Kofta Curry in which deep-fried koftas (round shaped deep fried spicy dumplings) made of grated bottle gourd, gram flour, rice flour and ginger-garlic paste are cooked in spicy gravy of tomato and cashew nuts.

Ingredients

2 Cups Lauki, grated, 1 tsp Salt, 1 tsp Red Chilli Powder, 1/2 Cup Besan, Tamarind,

1 1/2 Cups Onion , finely chopped, 1 tsp Salt, 1 tsp Turmeric Powder, 1 tsp Red Chilli Powder, 2 tsp Coriander Powder, Tbsp Lauki Water, 5 Nos Tomato, pureed, 2 Tbsp Coriander Leaves, 2 Cups Water

Method

–        Grate Lauki and squeeze out the excess water and keep that water in a separate bowl to use in gravy. Now keep the grated Lauki in a deep bowl.

–        Add salt, red chilli powder and besan to it. Mix the ingredients well. If it is watery then add little more besan for a thick consistency of the mixture.

–        Apply oil on your palms and make flat ball to stuff 1 piece of tamarind in each ball.

–        Cover the stuffing properly and make round shaped ball. Repeat this process with rest of the balls.

–        Now deep fry the balls on medium heat till golden brown and crisp. Heat oil in a heavy bottomed pan and add the chopped onion to it. Stir fry until onion is well cooked.

–        Now add salt and turmeric powder. Stir well and cover the saucepan with a lid for 4-5 minutes. Keep checking the mixture to avoid overcooking.

–        Now add red chilli powder and coriander powder. Mix well adding the Lauki water. Again cover the saucepan and cook further for few minutes. Then pour the tomato puree along with coriander leaves and stir fry for 5 minutes.

–        Add fresh water and bring it to boil on medium heat. Stir in between occasionally. Add the fried koftas to the gravy and cook for few more minutes.

–        Turn off the flame and transfer the Lauki kofta curry in a serving dish. Garnish with coriander leaves.