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Bottlegourd or Lauki is the one vegetable which is not liked by many people. Even in my house it is not liked by my son at all. But it is a very healthy and nutritious vegetable. All mothers try to force their children to eat it in any form. For those who do not relish it in its simple form, I have this delicious recipe which is loved by all. I often made this for my son with thick tomato based gravy. So here we go with the recipe:
For koftas:
Lauki grated 1medium sized
Besan (gram flour) 1/4 cup
Salt to taste
Red chilli powder 1/4 tsp or to taste
Cumin powder 1tsp
Chopped coriander 1 tbsp
For gravy:
Onions chopped 3 large
Garlic chopped 4 cloves
Ginger grated 1″piece
Green chillies chopped 2
Tomatoes chopped 3
Tomato puree form 2tbsp
Asafoetida (hing) a pinch
Cumin seeds 1/4 tsp
Coriander powder 1 tsp
Kashmiri red chilli powder 1tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1tsp
Coriander leaves chopped for garnishing
Oil for deep frying
For the kofta:
Peel and grate the lauki and lightly squeeze the excess water. Add the gram flour, salt, red chilli powder,cumin powder and chopped coriander. Combine properly and make small balls. Heat oil for deep frying in a wok. Deep fry these balls until they turn golden brown in color. Take them out & keep them aside.
For the gravy:
Now heat 2 tbsp oil in a pan, add asafoetida and cumin seeds. As they crackle, add onions and stir fry these onions till golden brown add in the ginger, garlic. Add tomatoes and the puree and all the spices. Cook till the mixture leaves the oil. Add 3 cups of water & bring it to a good boil.
Reduce the flame and let it simmer for some time and allow the gravy to cook well and be thick. Add koftas and cover with a lid and simmer for a minute or two. Transfer the dish in a serving bowl. Sprinkle garam masala powder. Garnish with coriander leaves and serve hot with roti or parantha.

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