Lauki Kofta

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1. 1Step 1: Rinse and peel the lauki (bottle gourd). Grate it. Measure and you should get 2 cups of grated lauki. Make sure to taste the bottle gourd before you peel and grate. It should not be bitter. If the lauki tastes bitter, trash it.
2. 2Step 2: Squeeze the grated lauki and collect the juice in a bowl or mug. Keep the juice aside.
3. 3Step 3: Mix all the ingredients, except oil, for making the koftas with the grated lauki.
4. 4Step 4: Make small round shaped balls or patties.
5. 5Step 5: Heat oil in a kadai or frying pan. Fry the lauki koftas in oil, till they are evenly golden browned from all sides.
6. 6Step 6: Drain the fried kofta on paper towels so that the extra oil is absorbed.
7. 7Step 7: Blend all the ingredients mentioned under 'for making masala paste' without water to a smooth and fine paste.
8. 8Step 8: If needed add a bit of water, but don't add too much water as then the masala paste splutters while frying.
9. 9Step 9: Remove extra oil from the frying pan in which the koftas were fried. Keep about 2 tablespoons oil. Or you could opt to use 2 tablespoons of fresh oil.
10. 10Step 10: Heat the oil and fry the cumin seeds first on low heat until they splutter. Then, add the ground masala paste.
11. 11Step 11: Sauté for 8 to 10 minutes on medium-low heat stirring often. Then add all the ground spice powders.
12. 12Step 12: Stir and continue to sauté the masala paste till it starts leaving oil from the sides. The masala will also thicken and look glossy.
13. 13Step 13: Add the lauki juice and about 1 cup water or as needed to the sautéed masala paste.
14. 14Step 14: Stir and simmer for 10 to 12 minutes or until the curry thickens a bit. Lastly, add the fried koftas.
15. 15Step 15: Switch off the heat and let the koftas be in the gravy for a few minutes.
16. 16Step 16: Garnish with coriander leaves and serve Lauki Kofta hot with roti, naan or jeera rice.