Lauki Kofta

🔥 Prep

• Grate the 300 g bottle gourd and squeeze out excess moisture using a clean cloth.
• In a bowl, combine the grated bottle gourd with 4 tbsp besan and 1.5 tsp salt; mix until a cohesive mixture forms.
• Peel and finely chop the 2 onions.
• Roughly chop the 2 tomatoes.
• Measure out 1 tbsp ginger garlic paste and keep ready.
• Measure 150 ml oil for frying and simmering; keep aside.
• Measure 250 ml water for the gravy.

🔥 Cook

• 1. Heat 2 tbsp of the oil in a deep skillet over medium heat until shimmering.
• 2. With moist hands, shape the bottle gourd‑besan mixture into small, round koftas (about 2 cm diameter) and gently slide them into the hot oil.
• 3. Fry the koftas, turning occasionally, for 3‑4 minutes per side or until they are golden brown and crisp; use a slotted spoon to transfer them to a paper‑towel‑lined plate.
• 4. In the same skillet, add the remaining oil if needed and heat over medium heat; add the chopped onions and sauté for 4‑5 minutes until they become translucent.
• 5. Stir in the ginger garlic paste and cook for 1 minute until the raw aroma disappears.
• 6. Add the chopped tomatoes and continue to cook for 5‑6 minutes over medium heat, stirring occasionally, until the tomatoes break down and the mixture turns pulpy.
• 7. Pour in the measured 250 ml water, add the remaining salt if needed, bring to a gentle boil, then reduce heat to low and simmer the gravy for 8‑10 minutes until it thickens slightly.
• 8. Gently place the fried koftas into the simmering gravy, cover the pan, and let them cook on low heat for 5 minutes so they absorb the flavors.
• 9. Turn off the heat and let the dish rest for 2 minutes before serving.

🔥 Serve

• Transfer the Lauki Kofta gravy to a serving bowl, ensuring the koftas are submerged.
• Garnish with a drizzle of a little oil or fresh coriander if desired (optional).
• Serve hot with steamed basmati rice, jeera rice, or warm Indian breads such as roti or naan.