Ingredients:

• For the kofta:
• 1 – small Lauki
• 1/2 kg – besan
• 1 tbsp – dhaniya-jeera powder
• Green chillies – Finely chopped
• Salt to taste
• Oil for deep fry
• For the gravy:
• 1 cup – Curd
• 2 – Onions (finely chopped)
• 2 – tomatoes, finely chopped
• Ginger Garlic paste – 1 tsp
• 1/4 Coconut – Grated
• A small piece of Tamarind
• 1 tbsp – Garam Masala
• 1 tbsp – Red Chilli powder

Method:

1. For the kofta:
2. Peel and grate the lauki.
3. Squeeze out the water and keep aside.
4. Mix the besan, lauki, dhaniya-jeera powder and salt by adding a little water to make the dough. (Water kept aside from the squeezed lauki can be used)
5. Prepare small balls and deep fry till golden brown and keep aside.
6. Make a hole in the kofta with a fork. (Care must be taken to ensure that they should not break).
7. For the gravy:
8. Grind the coconut along with the tamarind into a fine paste and keep aside.
9. Fry the onion and tomatoes in a kadai with 1 tbsp oil till onions are golden brown.
10. Add the ginger garlic paste, the coconut tamarind paste and the water from the squeezed lauki and bring it to boil till the mixture starts becoming a little thick.
11. Once, it starts boiling, add garam masala and red chilli powder and salt and then drop the koftas in it.
12. Once, this starts boiling, wait for 2-3 minutes.
13. Remove from fire and add the curd.

Recipe courtesy of Sify Bawarchi