|Balls (Kofta) are made with chopped Bottle-gourd and flour and cooked in a buttery (Makhni) sauce
In India, Bottle-gourd is also known as Lauki, Ghiya, Ghia, or Doodhi. Lauki Kofta is meatball like dish made from Lauki and served in gravy. Traditionally, the gravy for this Kofta is thin broth-like with a minimum body. I have chosen to use Makhni gravy.
1. Lauki: 1 Pound
2. Salt: ¼ teaspoon
3. Self-rising flour: 2 Tablespoons
4. Breadcrumbs: 2 Tablespoons
5. Besan for coating: ½ Cup
Makhni Gravy Sauce
1. Ghee: ¼ Cup
2. Finely chopped Onion almost pureed: ½ Cup
3. Salt: ½ teaspoon
4. Minced Garlic: 1 Tablespoon
5. Ginger Chopped: 1 Inch
6. Turmeric powder: ¼ teaspoon
7. Cumin Powder: 1 Tablespoon
8. Coriander powder: ½ Tablespoon
9. Fenugreek seed powder: ¼ teaspoon
10. Cayenne pepper: ¼ teaspoon
11. Tomato Puree: 1 Cup
12. Nutmeg powder: ¼ teaspoon
13. Cinnamon powder: ½ teaspoon
14. Kasoori Patta (Dried Fenugreek leaves): 1 teaspoon
15. Water: ½ Cup
16. Chopped Cilantro
Step 1: Kofta
1. Wash and grate bottle gourd.
2. Add salt self rising flour. Mix in bottle gourd and the bread crumbs. Let stand for 15 minutes.
3. Make balls about 1" diameter. Roll each ball in dry Besan.
4. Deep fry balls at 350º F. Deep fry the Kofta till almost golden brown.
Step 2: Gravy
1. Add oil to pan. Heat oil. Add Onions and salt. Sauté till clear turning brown. Add garlic ginger. Sauté another 2 minutes. Add ingredients 6 through 10. Stir fry about 3 minutes. Don't let the spices burn. Add ingredients 11 through 14. Bring to a boil. Simmer about 15 minutes. You should have a thick paste exuding oil.
2. Add water. Bring to a boil. Adjust salt, pepper and water to suit the consistency you want.
Step3: Simmer / Rest
Add Kofta and Chopped cilantro. Simmer about 5 minutes.