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Bottlegourd is a very unique vegetable and is liked for its very simplistic and mild flavor. It is also known by a host of other names – Lauki & Doodhi, being some of the few. Here we have dressed it up so you can serve it for a party and make it just for the family. So very healthy and you won’t believe how easy it is to make.

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 6

Ingredients:

For the koftas:
Lauki/Bottlegourd/Doodhi – 4 cups (peeled & shredded)
Chickpea Flour/Besan – 3/4 cup
Onion – 1/4, med.
Roasted Peanuts – 1/4 cup
Cilantro/Coriander Leaves – 10 sprigs (finely chopped)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Dry Mango Powder /Amchur – 1/2 tsp
Garam Masala – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste

For the gravy:
Oil – 2 tbsp
Onions – 2, med. (minced)
Salt – to taste
Garlic – 4 cloves (minced)
Ginger – 1 tsp (minced)
Green Chilies – to taste (finely chopped)
Tomatoes – 3 large (pureed)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Yogurt/Curd – 1/2 cup
Water – 3.5 cups
Cilantro/Coriander Leaves – for garnish

Ingredients:

1. To make the gravy, in a wok, heat the Oil on medium heat.
2. Add Onions and a little bit of Salt to speed up the cooking.
3. Once the moisture has evaporated from the Onions, add in the Ginger, Garlic and the Green Chillies.
4. Allow the Onions to get a nice golden brown color and then add in the Tomatoes.
5. Cook till the oil seperates from the mixture.
6. Add in Turmeric, Cumin, Coriander, Garam Masala.
7. Give it a good mix and add in the well-beaten yogurt.
8. Mix and add in the water to deisred consistency and check and add in Salt to taste.
9. Cover and allow the gravy to come to a boil.
10.Meanwhile, for the koftas, squeeze out excess water out of the shredded Lauki/Doodhi.
11. Open it up and add in the Chickpea flour as needed (enough to form balls for the koftas).
12. Also add in Peanuts, Onions, Cilantro, Red Chili Powder, Dry Mango Powder, Cumin & Coriander Powders & Garam Masala.
13. Going back to the gravy, make sure it is boiling really well.
14. Last thing to add to the koftas is Salt, add it and mix well quickly.
15. Form balls/koftas and drop them in the boiling gravy. Pour some gravy over them if not submerged.
16. Increase heat so the boil does not reduce once the koftas are in.
17. Cover and cook for 5 minutes.
18. Turn the koftas over once inbetween if they are not fully submerged in the gravy.
19. Take them off the flame and garnish with cilantro.
20. Serve hot with Chapatis or Parathas.

Tips:
1. Make sure the gravy is boiling really well or else the kofta will fall apart and not hold shape.
2. For a change, add in some anardana (pomegranate seeds) or a little bit of grated paneer…gives a unique flavor.
3. The koftas can be fried and frozen.

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