Many of us out there usually don’t like the taste of simple Lauki Ki Sabzi and try to skip the meal when Lauki Ki Sabzi is there for lunch or dinner. But there is another way of cooking Lauki which will leave you licking your fingers everytime. It’s the Lauki Ke Kofte/ Bottle Gourd Kofta Curry in which Lauki Dumplings are cooked in spicy curry.

Serves: 04

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Course: Lunch/ Dinner

Cuisine: Indian

Ingredients:

For the Lauki Kofta/ Bottle Gourd Dumplings

Lauki/ Bottle Gourd                                                                      250g

Besan/ Bengal Gram Flour                                                          4 tbsb

Carom Seeds/ Ajwain                                                                   ½ tsp

Red Chili Powder                                                                           ½ tsp

Salt to Taste

Oil for frying the Kofta/ Dumplings

For the Curry/ Gravy

Onion Paste                                                                                     4 tbsp

Ginger-Garlic Paste                                                                        1 ½  tbsp

Green Chilies                                                                                   2

Bay Leaves                                                                                       2

Asafetida                                                                                          ¼ tsp

Cumin Seeds                                                                                    ½ tsp

Mix/ Sabzi Masala                                                                          ½ tsp

Coriander Powder                                                                         ½ tsp

Cumin Powder                                                                               ½ tsp

Kashmiri Red Chili Powder                                                         ½ tsp

Turmeric Powder                                                                          ½ tsp

Garam Masala                                                                                ½ tsp

Salt to Taste

Water as Required

Oil                                                                                                      3 tbsp

Chopped Coriander Leaves for garnishing

Directions:

1. Peel the Lauki/ Bottle Guard and wash well. In a bowl grate the Lauki and squeeze of the excess water. Add besan to the grated lauki, carom seeds, red chili powder and salt as per taste. Mix well and make a non-pouring batter(The batter should be able to hold a certain shape).
2. In a deep frying pan heat the oil for frying the Kofta. Once the oil is heated, take a tbsp of the batter, shape it in a round or oblong ball and put it into the hot oil. Make five-six kofta at once and fry till golden brown in medium flame.
3. Once the koftas are fried keep them aside.
4. Take a small bowl add all the dry spice powders except garam masala into it, add one or two tbsp of water and make a paste. Let it sit aside.
5. For the curry heat oil in the deep pan/ kadhai. Once the oil is hot add asafetida, bay leaves, cumin seeds and let them temper well(cumin seeds should not burn).
6. Add chopped green chilies to the pan.  Add the onion paste and ginger-garlic paste to the pan, mix well and cook well till it turns light brown.
7. Now add the spice paste to the onion-ginger-garlic mix. Add salt too. Mix well and cook the masala till it leaves oil (which indicates that masala is no more raw). While cooking the masala if it turns dry 1 tbsp of water can be added to help the masala cook well.
8. Now add one or half a cup of water to the masala. Amount of water depends on the consistency of curry you wish to have. Thicker gravy needs lesser water and a thin gravy needs more water. (I like a thick gravy) Also add the salt as per your taste.
9. Let the curry boil for awhile. Once the curry starts boiling add the koftas to the curry. Mix well but koftas should not break.
10. Let the curry boil and get into the koftas. Once the koftas absorb the curry, sprinkle the garam masala and stir well. Garnish with chopped coriander leaves and serve hot with rice or chapatti.