Lauki Kofta

Squeeze out all the excess water from the grated bottle gourd and store the juice for the gravy later.

Mix the squeezed gourd with besan, ajwain, salt, and a pinch of chili powder to form a thick dough.

Heat oil in a pan and fry small lemon-sized balls of the mixture until they are golden-brown and crisp.

In a separate pot, heat 2 tablespoons of oil and add cumin seeds, letting them release their aroma.

Add the onion puree and sauté on medium flame until it turns light brown and the moisture evaporates.

Stir in the ginger-garlic paste and sauté for 2 minutes to remove the raw pungent smell.

Pour in the tomato puree and add the dry spices—red chili powder, turmeric, and salt.

Cook the masala until it starts separating oil, then add the reserved bottle gourd juice and a cup of water.

Bring the gravy to a boil, then lower the heat and simmer for 5 minutes until it thickens slightly.

Add the fried koftas into the gravy just before serving, garnish with coriander, and serve hot.