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Serving - 3
INGREDIENTS
Bottle gourd - 220 grams
Salt - 1/2 teaspoon
Green chili - 1 teaspoon
Coriander - 2 teaspoons
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Coriander power - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Gram flour - 50 grams
Coriander powder - 1/2 teaspoon
Oil - for frying
Desi ghee - 1 1/2 tablespoons
Cumin - 1 teaspoon
Green chili - 1 teaspoon
Tomato puree - 300 millilitres
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Garam masala - 1 teaspoon
Cashew powder - 1 1/2 teaspoon
Water - 400 millilitres
Fresh cream - 40 grams
dry fenugreek leaves - 2 teaspoons
Dry fenugreek leaves - for garnishing
PREPARATION
1. In a mixing bowl, add 220 grams grated bottle gourd, 1/2 teaspoon salt and mix well.
2. Now, put it in a muslin cloth and squeeze out its excess moisture.
3. Keep aside.
4. In an another bowl, add squeezed bottle gourd, 1 teaspoon green chili, 2 teaspoons coriander, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1 teaspoon dry mango powder and 50 grams gram flour.
5. Mix all the ingredients well.
6. Now, take a small portion of mixture and shape into round balls.
7. Heat oil in a wok, deep fry kofta balls until crisp and golden brown.
8. Keep aside.
9. Heat 1 1/2 tablespoons desi ghee in a pan, add 1 teaspoon cumin and mix well.
10. Now, add 1 teaspoon green chili and mix again.
11. Add 300 grams tomato puree and give it a nice stir.
12. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon garam masala and mix well.
13. Now add, 1 1/2 teaspoon cashew powder and mix again.
14. Add 400 milliliters water and stir well.
15. Then, add 40 grams fresh cream and stir again.
16. Now, add the prepared koftas and stir well.
17. Add 2 teaspoons dry fenugreek leaves and mix well.
18. Cook for 3-4 minutes on moderate heat.
19. Remove the pan from heat.
20. Add the Lauki kofta in a serving dish.
21. Garnish it with dry fenugreek leaves.
22. Serve.
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