Bottle gourd kofta curry (lauki/ghiya kofta curry)

Ingredients

For Kofta:

• 1 Bottle Gourd (Medium Sized)
• 8 tablespoons of Besan ( Chick Pea Flour)
• 1/2 teaspoon Ajwain
• 1 teaspoon Salt
• 1/2 teaspoon Red Chilli Powder
• 1 tablespoon Yogurt
• Oil- To fry Kofta's

For Curry:

• 1 Onion (Finely Chopped)
• 2 Tomatoes (Finely Chopped
• 2 Green Chillies (Chopped)
• 1/2 teaspoon Finely Chopped or Grated Ginger
• 1 small pinch of Asafoetida
• 1/2 teaspoon Cumin Seeds
• 1/4 teaspoon Garam Masala
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Coriander Powder
• Salt and Red Chilli Powder- To Taste
• 2 tablespoons Oil
• 2 Cups Water

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Preparation

• Peel, Wash and Grate/Shred the Bottle Gourd in a bowl. Add Besan, Ajwain, Salt and Red Chilli Powder. Mix well. Stir in 1 tablespoon of Yogurt.
• Heat Oil in a Kadhai (Deep Frying Pan) and using a round spoon, drop balls of mixture slowly in the oil. Fry until golden brown from both sides. Take out on a paper towel to drain excess oil.
• The Curry:
  Heat Oil in a pan. Add the pinch of Asafoetida and then quickly add cumin seeds. As soon as cumin seeds change color, add the Ginger and Green Chillies and stir for 15 seconds. Add the chopped oniions now and stir fry until slightly brown and tender. Now add the chopped tomatoes and let them until tender while stirring in between. Mix in all the dry spices now and let the mixture cook until the oil starts to separate from the sides. Add 2 cups of water to the mixture, stir and let the water come to a boil. Once its boiled, add in the prepared Koftas and let the curry cook on medium flame for 10-15 minutes. Carefully stir in between making sure you don't break Koftas as they are going to be very soft.
• Garnish with Coriander leaves and Serve hot with Chapattis or Paranthas.

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