Ingredients: Bottle gourd (lauki) - peeled and grated (about 3 cups), cup Gram flour (besan), teaspoon Red Chilli powder, teaspoon Coriander (Dhania) Powder, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, - to taste, Oil - for cooking, cloves Garlic - finely chopped, inch Ginger - finely chopped, Green Chilli - split, Onion - finely chopped, inch Cinnamon Stick (Dalchini) - broken, Bay leaf (tej patta) - torn, Brown cardamom (Badi Elaichi), tablespoon Stone flower, Tomatoes - cut into chuncks and pureed, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Red Chilli powder, teaspoon Garam masala powder, tablespoon Honey, sprig Coriander (Dhania) Leaves - chopped, - to taste, tablespoons Ghee, Vegetarian diet
Instructions: To begin making the Lauki Kofta Recipe, first prep all the ingredients and keep them ready.Peel and grate the bottle gourd and squeeze out the excess water from the grated bottle gourd and keep it aside. Mix all the ingredients for the kofta and divide into 12 to 15 portions. Into a large mixing bowl, add the grated lauki, turmeric, red chilli, coriander powder, garam masala, gram flour and salt to taste. Mix everything well.Preheat a Kuzhi Paniyaram and drizzle a little oil in each of the cavities; then place the kofta balls in the pan's cavities; drizzle the kofta with a little oil and pan fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly. Once done, keep the lauki kofta balls aside and we will use them only when we are ready to serve.For the kofta curry, add the cut tomatoes into the mixer grinder and puree it. Keep aside.Heat ghee in a heavy bottomed pan; add the ginger, garlic, green chilli and onion and saute until the onions soften. This will take 3 to 4 minutes.Once the onions have softened and turned lightly golden brown add the spices; cinnamon, bay leaves, badi elaichi and stone flour. Stir for a few seconds until you can smell the aromas coming through.Add the tomato puree, turmeric powder, garam masala powder, chilli powder, coriander powder, salt honey and simmer the kofta gravy for about 5 to 7 minutes until the raw smell from the tomatoes goes away.Once done, give the lauki kofta curry a taste and check the salt and spices and adjust accordingly.Once you are ready to serve, transfer the lauki kofta curry to a serving bowl. Place the pan fried lauki kofta and sprinkle fresh coriander leaves and serve hot.Serve the Lauki Kofta Curry along with Palak Dal, Phulka and a Paneer Pulav for a delicious dinner along with laccha pyaz and lassi.