Lauki Kofta

1. 1
   prep · ~15 min

   Squeeze the grated bottle gourd.

   1.Wash, peel and grate 500g bottle gourd using a coarse grater.

   2.Sprinkle a pinch of salt over the grated lauki and mix well.

   3.Set aside for 10 minutes, then squeeze out all excess water using your hands. Reserve the water.

   TIPSqueeze hard — the drier the lauki, the less flour you'll need and the softer the koftas.
2. 2
   mix · ~5 min

   Make the kofta mixture.

   1.In a mixing bowl, combine the squeezed lauki, 1 cup besan, chopped green chilies, grated ginger, chopped coriander, and 1 pinch salt.

   2.Mix everything into a firm dough. Use very little water only if needed — the moisture from lauki should suffice.

   3.Divide the mixture into equal portions and shape into smooth, crack-free round balls.
3. 3
   fry · ~10 min

   Deep fry the koftas.

   1.Heat oil in a kadai over medium flame. Test with a tiny dough ball — it should sizzle and rise to the surface.

   2.Slide the kofta balls gently into the hot oil in batches. Don't overcrowd.

   3.Fry until golden brown all over, turning occasionally (3-4 minutes per batch).

   4.Drain on paper towels and set aside.

   TIPDon't fry on high heat — the outside will brown quickly while the inside stays raw.
4. 4
   temper · ~10 min

   Make the gravy base.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add 1 tsp cumin seeds, 1 bay leaf, and 2 crushed green cardamoms. Sauté until fragrant (30 seconds).

   3.Add finely chopped onions and cook until deep golden brown (7-8 minutes).

   4.Add 1 tsp ginger-garlic paste and sauté until the raw smell disappears (1 minute).

   TIPPatience with the onions — deep browning at this stage builds the gravy's depth.
5. 5
   saute · ~8 min

   Cook the masala.

   1.Reduce heat to low. Add 1 pinch turmeric, 1 pinch red chili powder, and 1 tsp coriander powder.

   2.Sauté for 20-30 seconds until the spices bloom and become aromatic.

   3.Pour in the fresh tomato puree and stir well.

   4.Cook until the oil starts to separate from the masala (5-7 minutes).
6. 6
   simmer · ~10 min

   Simmer the gravy to perfection.

   1.Add 1.5 cups of water (use the reserved lauki water for extra flavor) and 0.25 tsp salt.

   2.Bring to a gentle boil, then reduce the heat to low.

   3.Simmer for 10 minutes, stirring occasionally, until the gravy thickens slightly.

   4.Crush 1 tbsp kasuri methi between your palms and stir it in along with 1 pinch garam masala.
7. 7
   assemble · ~4 min

   Add the koftas to the gravy.

   1.Just 5 minutes before serving, gently place the fried koftas into the hot gravy.

   2.Let them soak in the gravy on very low heat for 3-4 minutes. Do not stir — just ladle the gravy over the koftas.

   TIPAdd koftas only right before serving — they soften and soak up the gravy beautifully, but can break if left too long.
8. 8
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Transfer to a serving bowl, scatter fresh chopped coriander on top, and serve immediately with hot rotis or steamed rice.

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