Step 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.

Step 2

Squeeze the grated lauki and collect the juice in a bowl or mug. Keep the juice aside.

Step 3

Mix all the ingredients, except oil, for making the koftas with the grated lauki.

Step 4

Make small round shaped balls or patties.

Step 5

Heat oil in a kadai or frying pan. Fry the lauki koftas in oil, till they are evenly golden browned from all sides.

Step 6

Drain the fried kofta on paper towels so that the extra oil is absorbed.

Step 7

Blend all the ingredients mentioned under 'for making masala paste' without water to a smooth and fine paste.

Step 8

If needed add a bit of water, but don't add too much water as then the masala paste splutters while frying.

Step 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.

Step 10

Heat the oil and fry the cumin seeds first on low heat until they splutter. Then, add the ground masala paste.

Step 11

Sauté for 8 to 10 minutes on medium-low heat stirring often. Then add all the ground spice powders.

Step 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.

Step 13

Add the lauki juice and about 1 cup water or as needed to the sautéed masala paste.

Step 14

Stir and simmer for 10 to 12 minutes or until the curry thickens a bit. Lastly, add the fried koftas.

Step 15

Switch off the heat and let the koftas be in the gravy for a few minutes.

Step 16

Garnish with coriander leaves and serve Lauki Kofta hot with roti, naan or jeera rice.