INGREDIENTS
For the kofta
+ ½ bottle gourd
+ ¼ cup gram flour
+ Salt to taste
+ ½ tsp turmeric
+ ½ tsp Kashmiri red chilli powder
+ 2 tbsp corn flour
+ ¼ tsp garam masala powder
+ Oil for deep frying
For the onion-tomato paste
+ 2 tsp oil
+ 1 finely chopped onion
+ 2 tsp ginger-garlic paste
+ 2 finely chopped tomatoes
+ 10 cashews
Other ingredients
+ 2 tsp oil
+ ½ tsp cumin seeds
+ 1 bay leaf
+ ½ tsp turmeric
+ 1 tsp Kashmiri red chilli powder
+ 1 tsp coriander powder
+ Salt to taste
+ ¼ cup curd
+ 1 tsp kasuri methi or dry fenugreek leaves
+ ½ tsp garam masala powder
+ 1 finely chopped tsp coriander leaves
Preparation guide
+ To make the koftas, peel and grate the bottle gourd.
+ Add salt and squeeze well (keep the water).
+ Add the gram flour and spices. Mix well and make into small balls.
+ Coat with cornflour and deep fry. Drain and keep aside.
+ For the gravy, heat oil and add cumin and bay leaf.
+ Add turmeric and chilli powder, onion-tomato paste and saute well. Now add the coriander powder and salt.
+ Pour the leftover lauki water and curd. Stir well on low heat.
+ Add kasuri methi and garam masala powder.
+ Transfer the gravy to a serving bowl and add the koftas.
+ Garnish with coriander and serve with roti.
