Lauki Ka Kofta

Koftas are nothing but vegetable dumpling usually fried. Here is a recipe for bottle gourd kofta curry/ Lauki kofta/ Doodhi Kofta Curry. This is a popular side dish served with Indian bread/ rotis and rice as well.
Prep Time	10 minutes
Cooking Time	25-30 Minutes
Serves	4 People
Ingredients for Dough	For the Koftas: Grated Bottle Gourd Gram Four/ Besan Ginger garlic Paste Finely Chopped Green Chilli Chopped Cashew Nuts  Salt Finely Chopped Cilantro Oil For the Gravy: Onion Tomato Cashew Almond Ginger Garlic Cumin Powder Turmeric Powder Coriander Powder Garam Masala Red Chilli Powder Salt Dry Fenugreek Leaves Oil	1.5 Cup ½ Cup 1 Tsp. ½ Tsp. 1 Tbsp. To Taste. 1 Tbsp. To Deep Fry 1 Medium 1 Medium 2 Tsp. 1Tbsp. 1 Inch. 2-3 ½ Tsp. ½ Tsp. ½ Tsp. 1 Tsp. 1 tsp. To Taste 1 Tsp. 1 Tbsp.
Method 1.      For Koftas: In a mixing bowl add grated bottle gourd, chopped green chillies, cilantro, besan, salt, ginger garlic paste and cashew nuts mix well. Make small balls from this and deep fry to golden brown. Note: Before mixing, Squeeze all the water from the grated bottlegourd and keep it aside. 2.      For Gravy: Saute onion, tomato, ginger and garlic in a little oil for 3-4 minutes, once it cools grind with almonds and cashews to a smooth paste. 3.      Heat tbsp. oil in a broad pan. To this, add the ground paste and sauté for 4-5 minutes. All these process of preparing gravy should be done in medium to low flame. 4.      This mixture starts becoming thick and starts to leave the edges of the pan. Add the dry powders and salt and mix well and cook for 4-5minutes more. 5.      To this, add water (at this point you can add the squeezed out water of the bottlegourd) and check for the consistency and check for taste J 6.      As the gravy starts boiling, add dry fenugreek leaves and mix. 7.      Put off the stove after the gravy has a good boil. 8.      Add the koftas just before you are ready to serve. Garnish with heavy cream and chopped coriander leaves.