Bottle Gourd Kofta (Lauki Kofta)

Ingredients

• Bottle gourd (lauki) - 1 cup
• Coconut - 1 cup
• Green chili - 1 whole
• Coriander leaves - 1 tbsp
• Besan (chickpea flour) - 1/4 cup
• Salt - 1/2 tsp
• Oil for frying
• Onion - 1 cup
• Ginger-garlic paste - 1 tsp
• Green chili - 2 whole
• Tomato puree - 1 cup
• Cumin powder - 1/2 tsp
• Red chili powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Curd - 2 tbsp
• Salt - 1/2 tsp
• Water - 1/2 cup
• Coriander leaves - 1 tbsp

Instructions

1. 1Grate the bottle gourd and squeeze out as much water as possible; reserve the drained liquid for another use or discard it.
2. 2In a bowl, combine the drained bottle gourd with the coconut, 1 whole green chili (finely chopped), 1 tablespoon coriander leaves (finely chopped), besan, and 1/2 teaspoon salt; mix until the mixture holds together and form into small balls.
3. 3Heat oil in a deep pan until hot and carefully deep-fry the kofta balls until they are golden brown all over; transfer them to a paper towel-lined plate to drain.
4. 4Wipe out the pan, add a little oil, and heat it over medium; sauté 1 teaspoon ginger-garlic paste until fragrant, then add 1 cup chopped onion and 2 whole green chilies; fry until the onion is evenly browned and softened.
5. 5Stir in 1/2 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/2 teaspoon garam masala, and 1/2 teaspoon cumin powder, then add 1 cup tomato puree, 1/2 teaspoon salt, and 1/2 cup water; simmer until the oil separates from the masala.
6. 6Reduce the heat and whisk in 2 tablespoons curd until fully incorporated and the sauce is smooth.
7. 7Gently add the fried koftas to the gravy and bring the curry to a boil; let it come to a single boil so the koftas absorb some of the sauce, then turn off the heat.
8. 8Transfer the kofta curry to a serving bowl, sprinkle 1 tablespoon chopped coriander leaves over the top, and serve hot with roti, paratha, naan, or steamed rice.
9. 9Optional: serve with a wedge of lemon or a dollop of yogurt for a fresh contrast.