Ingredients:

• For the Koftas:
• 1/4 kg – Lauki
• 4 tbsp – gram flour
• handful – coriander leaves(finely chopped)
• 1 tsp – Cumin seeds
• 3 to 4 – Green chillies (finely chopped)
• 1 tsp – Red Chilli powder (or as per taste)
• 2 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• oil for deep frying the koftas
• salt to taste
• For the Gravy:
• 3 medium sized Onions (grated)
• 2 big tomtoes (made into puree)
• 1 tsp – ginger-garlic paste
• 2 Green chillies (finely chopped)
• 1.5 tsp – Red Chilli powder (or as per taste)
• 2 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• 1 tsp – Cumin seeds
• 1 black Cardamom
• 2 to 3 – Cloves
• 4 tbsp – oil
• 1.5 cups – water
• salt to taste
• finely chopped Coriander leaves (to garnish)

Method:

1. For the Koftas:
2. Peel and grate the lauki.
3. Squeeze out the water.
4. In a bowl mix together grated lauki, gram flour, cumin seeds, green chillies, coriander leaves, powdered masalas and little salt. Mix well.
5. Make small round koftas and deep fry till the koftas are golden. Keep aside.
6. For the Gravy:
7. Squeeze out the water from the onions.
8. Saute the onions on a low flame along with green chillies, cumin seeds, cardamom and cloves till golden.
9. Add the tomato puree, ginger-garlic paste and salt.
10. Cook on a low flame for 5 minutes.
11. Add the powdered masalas and cook oil separaters.
12. Add water and give a boil to make a gravy. Keep aside.
13. Just before serving, heat the gravy and place the koftas in it.
14. Garnish with coriander leaves and serve hot with rotis and onion kachumbar.

Recipe courtesy of Anita Raheja