Ingredients

• For Koftas:
• Peel the gourd, remove the core and coarsely grate the flesh
• grated Lauki (Sorakkai) - 2 cups, firmly packed
• Salt to taste
• green chillies 2 to 3, finely chopped
• ginger - 1 tsp, minced
• Besan (chickpeas flour) to bind
• oil to fry
• For gravy:
• Oil - 4 tbsp
• onion - one and a half cup, finely sliced
• ginger-garlic paste - 2 tsp
• chilli powder - 1 tsp or to taste
• turmeric powder - 1/2 tsp
• tomatoes - one and a half cup
• Garam Masala powder - 1 tsp
• salt to taste
• fresh cream or Malai to garnish

How to Make Lauki Kofta Curry

• For Koftas:
• Add salt to Lauki and keep aside for 10 minutes.
• Drain out the juice and reserve.
• Add chillies, ginger and enough besan to bind.
• Shape into lime size balls and deep fry in moderately hot oil (take care to ensure that Koftas are not raw in the centre).
• For gravy:
• Heat oil and fry onions till dark brown.
• Add ginger-garlic paste and fry well.
• Add chilli and turmeric powder.
• Fry for 1/2 minute.
• Add tomatoes and fry till oil separates.
• Add garam masala and remove from fire.
• Cool the mixture and grind to a paste, using the Lauki juice.
• Add water if necessary to form a creamy gravy.
• Add salt. (The Lauki juice is salted .So taste and add salt only if needed)
• Just before serving, simmer the gravy for 5 minutes and pour over the Koftas.
• Garnish with cream or Malai.