Lauki (Bottlegourd) Kofta Curry

When we talk about Koftas, I am sure most of us love Malai Kofta Curry made of paneer/cottage cheese. I love it too. But preparing koftas of vegetables like bottlegourd, makes me feel less guilty. And these koftas are equally delicious.

Ingredients:
Bottlegourd/Lauki/Doodhi (Grated) - about 4 cups
Chickpea Flour/Gram Flour/Besan - about 1/2 cup
Coriander/Dhania Powder - 1 tsp
Cumin/Jeera Powder - 1 tsp
Green Chilli Paste - 1/2 tsp
Ginger Garlic Paste - 2 tsp
Coriander/Cilantro Leaves - few sprigs
Onion - 1 medium
Tomatoes - 2 medium
Dry Red Chillies (Byadagi variety) - 5
Chat Masala - 1 tsp
Garam Masala - 1/2 tsp
Yogurt/Curd/Dahi - 1 cup
Salt
Oil

How to cook Lauki Kofta Curry:
Preparing Bottlegourd Koftas:

• Peel the bottlegourd skin and discard the seeds. Squeeze out the excess water of grated bottlegourd. Save this water for the gravy/sauce.
• In a mixing bowl, add bottlegourd, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp ginger garlic paste, green chilli paste, finely chopped cilantro, 1/4 tsp garam masala, 1/2 tsp chat masala and salt to taste. Mix all the ingredients well. Add 1/4 cup gram flour to bind all the ingredients. Add more gram flour if required. Divide this kofta mix into 8 round balls.
• For binding, you can use all purpose flour/maida or bread crumbs or corn meal or boiled potatoes. I prefer protein rich gram flour.
• In a small plate, add 2 - 3 tbsp gram flour. Coat the koftas in the gram flour and deep fry them in medium hot oil until golden brown. Let the fried koftas cool down.

Preparing Gravy/Sauce:

• Finely chop onions. Puree tomatoes, 1 tsp ginger garlic paste and red chillies to a fine paste. Add little water if required. If red chillies are not available, use Kashmiri Lal mirch powder for color and cayenne pepper for heat.
• Beat the yogurt well with a whisk or a spoon and keep it aside.
• Heat a kadhai/wok and add 1 tbsp oil. Add onions and saute until onions soften. Add tomato puree and cook until it thickens. Add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp chat masala and 1/4 tsp garam masala. Saute for another minute and add bottlegourd water. Cook it covered and bring it to boil. 
• Add yogurt, salt to taste and bring it to a boil.

Just before serving, add koftas to the sauce. Cook it covered and bring it to a boil. Garnish with cilantro leaves and serve with roti or naan.