Lauki Kofta in Onion Gravy [Opo squash dumplings in onion gravy]

Lauki [Opo Squash] is also known as doodhi in North India. This is a very typical side dish from Uttar Pradesh prepared on festive occasions. My mother makes a special onion gravy with little [preferably none] tomatoes....the curry has unique taste and I love this uniqueness... try it out yourself !

Lauki [Opo squash] - 1 medium
Onion - 2 medium [finely chopped]
Tomato - 1/2 medium [finely chopped]
Ginger-Garlic paste - 1 tsp
Gram flour [Besan] -  1/2 - 3/4 cup
Grated ginger - optional

Turmeric - 1 tsp
Garam Masala - 1.5tsp
Coriander powder - 1tsp
Chilli powder - optional
Cumin powder - 1/2 tsp
Salt

Bay leaf - 1
Cumin seeds - 1 tsp

Cooking oil

Grate lauki, sprinkle some salt and keep it asideHeat oil [2 tbsp], add cumin seeds and when they start to crackle add 1 bay leaf and immediately add the chopped onions. Saute onions till golden brown in color (You can add some salt to hasten the process). Add ginger garlic paste and cook till done Now add all the dry spices and quickly add chopped tomatoes. Cook till the tomatoes get tender.Add water to desired consistency and boil on slow to medium flame (can use water from squeezed lauki). The curry has slight watery consistency. In the mean while prepare kofta balls as below. Squeeze excess water from grated lauki (do not throw the water, use it to make gravy above)Dry roast besan [gram flour] and add it to grated lauki. Add more salt (if less), cumin seeds, coriander powder, green chillies, grated ginger and make balls (the balls may not keep their shape, make sure you round the balls when you drop in hot oil )Heat oil in kadai (deep skillet or wok) and when hot enough drop kofta balls and deep fry till golden color. Drain excess oil on paper towel Once all kofta balls are fried, drop them in the gravy and give a gentle boil, turn off the heat and let it sit for sometime. Garnish with chopped cilantro and serve it with hot chapati, paratha or rice