Step-by-Step Instructions

1. 1.Prepare the Lauki

   Wash the lauki thoroughly, peel its skin, and grate it using a large grater. Ensure to taste a small piece of lauki to check for bitterness before proceeding.

2. 2.Salt and Rest Lauki

   Place the grated lauki in a bowl. Add 1/2 teaspoon of salt and mix well. Cover the bowl and let it rest for 10 minutes to allow the lauki to release its water. Remember not to discard this water.

3. 3.Squeeze Lauki and Reserve Water

   After 10 minutes, squeeze out all the water from the lauki. You can use your hands or a clean cloth. Strain the squeezed water to remove any pulp and set it aside for the gravy.

4. 4.Prepare Kofta Batter

   Transfer the squeezed lauki to a clean bowl. Add 1 cup (125g) of besan, 1/2 small bowl of chopped coriander leaves, 2 teaspoons of ginger-green chili paste, 1 teaspoon of black pepper powder, and a little salt (be mindful as lauki was already salted). Mix all ingredients thoroughly. If the mixture feels too thick, add a tiny bit of the reserved lauki water. Cover and let it rest for 10 minutes.

5. 5.Prepare Onion-Tomato Puree

   Roughly chop 3 large tomatoes and 3 large onions. Blend them in a mixer grinder to make a smooth puree. Set aside.

6. 6.Add Oil to Kofta Batter

   After 10 minutes, add 2 teaspoons of groundnut oil (or ghee) to the kofta batter and mix well.

7. 7.Fry Koftas

   Heat enough oil for deep frying in a kadai. Once the oil is hot, drop small portions of the kofta mixture into the oil to form dumplings. Fry on medium flame, turning occasionally, until they are golden brown and cooked through. Remove and set aside on a plate.

8. 8.Prepare Gravy Base

   From the same kadai, remove excess oil, leaving about 3 tablespoons. Add 2 bay leaves, 1 teaspoon of cumin seeds, and a pinch of asafoetida. Let the cumin seeds splutter. Add 2 teaspoons of ginger-garlic-green chili paste, 2 teaspoons of besan, 2 teaspoons of coriander-cumin powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of black pepper powder. Roast these spices on low flame, stirring continuously, until a fragrant aroma develops and the raw smell of besan disappears.

9. 9.Cook Puree and Spices

   Add 2 teaspoons of red chili powder and mix for 1-2 seconds. Immediately add the onion-tomato puree. Mix well and cook on medium flame, stirring occasionally, until the oil separates from the masala.

10. 10.Add Remaining Gravy Ingredients

    Once the oil has separated, add 1/2 teaspoon of garam masala and 1/2 teaspoon of kasuri methi. Mix well. Pour in the reserved lauki water and 1/2 glass (approx. 125ml) of plain water. Bring the gravy to a boil on high flame.

11. 11.Add Koftas and Simmer

    Once the gravy is boiling, add the fried koftas. Stir gently to coat them. Add salt to taste. Reduce the flame to medium, cover the kadai, and let it simmer until the oil separates on top of the gravy and it thickens slightly. Avoid making it too thick, as it will thicken further upon cooling.

12. 12.Garnish and Serve

    Once the gravy has reached the desired consistency and oil has separated, add chopped coriander leaves for garnish. Mix gently. Turn off the gas, cover the kadai, and let it rest for 5 minutes before serving. Serve hot with roti or paratha.