1cupWater(You can use the water drained from grated lauki)
2tspRed chili powder
1tspCoriander Seeds Powder
Salt to taste
2tbspGhee or Mustard Oil
1tspHing / Asafoetida
300gmsGrated Lauki / Doodhi / Bottle Gourd
1largeOnion, finely chopped
1tspRed Chili Powder
1tspAamchur Powder / Dry Mango Powder
1tspBlack Pepper Powder
1cupBesan / Gram Flour
Salt to taste
Oil for Frying
2tspAjwain / Carom Seeds
In a large mixing bowl, take the grated lauki after draining all the water content from it. Keep the water aside for using later. Add all the other ingredients except salt and bind it into a soft dough type batter. Adjust the consistency by adding besan as required. Don't add any water as lauki releases water.
At the time of binding the dough into balls, add the salt and quickly roll into small balls.
In a frying pan, heat the oil on medium flame and fry the kofta balls on low-medium flame. Turn the sides every 1- minutes so as the besan in the koftas cook properly.
While the koftas are frying, keep a pan to heat. Add ghee or mustard oil and splatter some cumin seeds and add hing. Add the bay leaf, ginger-garlic paste and saute for a minute.
Now, add the onion puree and cook till the color changes. Add tomato puree and let it simmer for about 2 minutes. Add the remaining spices, stir and add water to desired consistency. Add salt as per taste. Cover and let cook on low flame.
Once all the koftas are fried, add them into the curry. Add a little water. Add finely chopped coriander. Cover and cook for about 2-3 minutes. Overcooking will make the koftas split and melt into the gravy.
Garnish with fresh mint leaves and serve. Tastes best along with crispy parathe, curd, onions and cucumber salad.
Do leave your best lauki dishes and the feedback on this recipe in the comments section. Thank you.