Baked Bottle Gourd Kofta Curry.

Today I am sharing a healthy version of lauki ka Kofta , kofta curry prepared with non-fried koftas. Vegetarian lauki/bottle gourd dumplings are tossed in onion-tomato based rich gravy and can be enjoyed with brown rice.

Bottle gourd is a blessing in disguise full of nutrients and low in calories and by frying them we are adding extra calories to them. Prepared with a brush of oil, these koftas are super easy to make and are healthy. I like round koftas and appe pan takes care of that. Just drop a tablespoon of kofta mixture in the appe mold and they will come out round and perfectly brown, so soft and chewy.

Ingredients:

For Koftas

• 1 Bottle gourd (lauki), peeled and grated (about 3 cups)
• 1/4 cup Gram flour 
• 1/2 teaspoon Red Chilli powder
• 1 teaspoon Coriander powder 
• 1/2 teaspoon Turmeric powder 
• 1/2 teaspoon Garam masala powder 
• 2 teaspoon ginger garlic paste 
• Salt, to taste
• Oil, for cooking

 For the Gravy

• 4 cloves Garlic, finely chopped
• 1-inch ginger, finely chopped
• 1 Green Chilli, split
• 1 Onion, finely chopped
• 7 Tomatoes cut and pureed
• 1/4 cup green peas 
• 1/2 teaspoon Turmeric powder 
• 1 teaspoon Coriander Powder 
• 1 teaspoon Red Chilli powder
• 1/2 teaspoon Garam masala powder 
• Coriander Leaves 
• Salt, to taste

Cooking Method:

1. Peel and grate the bottle gourd and squeeze out the excess water from the grated bottle gourd and keep it aside.

2. Into a large mixing bowl, add the grated bottle gourd, turmeric, red chili, coriander powder, garam masala, gram flour ginger garlic paste, and salt to taste. Mix everything well.

3. Preheat a Appe pan and drizzle a little oil in each of the cavities; then place the kofta balls in the pan's cavities; drizzle the kofta with a little oil and pan-fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly. 

4. Once done, keep the bottle gourd kofta balls aside and we will use them only when we are ready to serve.

5. For the kofta curry, add the cut tomatoes into the mixer grinder and puree it. Keep aside.

6. Heat oil in a heavy-bottomed pan; add the   Fenugreek seeds, carom seeds, cumin seeds ginger, garlic, green chili, asafetida, and onion and saute until the onions soften. This will take 3 to 4 minutes.

7. Once the onions have softened and turned lightly golden brown stir for a few seconds until you can smell the aromas coming through.

8. Add the tomato puree,  green peas turmeric powder, garam masala powder, chili powder, coriander powder, salt, and simmer the kofta gravy for about 5 to 7 minutes until the raw smell from the tomatoes goes away.

9. Once done, give the bottle gourd kofta curry a taste and check the salt and spices and adjust accordingly.

10. Once you are ready to serve, transfer the bottle gourd kofta curry to a serving bowl. Place the pan-fried lauki kofta and sprinkle fresh coriander leaves and serve hot with chapati or brown rice.

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