Restaurant Style Lauki Kofta CurryVeg

1

In a large mixing bowl, combine the grated bottle gourd with garam masala, turmeric powder, red chilli powder, coriander and cumin seed powder, asafoetida, garlic paste, ginger paste, and chopped green chilli.

2

Add the gram flour (besan) to the mixture and combine everything well.

3

Heat oil in a deep vessel for frying.

4

Just before you are ready to fry, add salt and fresh coriander leaves to the kofta mixture. Mix quickly as adding salt early will draw out too much moisture from the bottle gourd.

5

Take small portions of the mixture and drop them carefully into the hot oil. Fry until the dumplings are golden brown and cooked through. Remove and set aside.

1

In a separate pan, heat 2 tablespoons of oil. Add cumin seeds, fenugreek seeds, carom seeds, ginger, garlic, chopped green chillies, curry leaves, and asafoetida. Sauté until fragrant.

2

Add the grated onion and cook until they turn a nice golden brown color.

3

Pour in the boiled and pureed tomatoes. Add the coriander and cumin seed powder, kashmiri red chilli powder, turmeric powder, garam masala, salt, and the green peas. Mix well.

4

Let the gravy boil for 8-10 minutes to ensure the tomato pulp is cooked down and well-combined.

5

Pour in 2½ cups of water and continue to boil the gravy for another 4-5 minutes.

6

Gently add the prepared koftas to the gravy just before serving so they stay soft but do not disintegrate.

7

Garnish with a handful of fresh coriander leaves, cover the pan, and let it simmer for 2-3 minutes.

8

Switch off the flame and serve hot with naan, parathas, or rotis.