Step 1

First wash, peel the bottle gourd. Cut off stalk and bottom and cut into 3.

Step 2

Grate holding it lengthwise, turning all around as you grate to leave out the seeds in middle.

Step 3

I measured approximately 1 & 1/2 cup lauki loosely packed.

Step 4

Squeeze out the excess water from grated bottle gourd. Reserve the water.

Step 5

Add all the other ingredients , spices required for kofta, except oil.

Step 6

Mix well to get a sticky dough. Set aside until we prepare gravy.

Step 7

Heat a pan with a tsp of oil. Add cubed onion and cashews.

Step 8

Saute until the onion turn golden and soft.

Step 9

Remove in plate for cooling.

Step 10

In a blender, take cubed tomatoes, sauteed onion.

Step 11

Grind smoothly without water.

Step 12

Now again in the same pan, add remaining oil and temper with cumin seeds.

Step 13

In goes slit chilli, ginger garlic paste.

Step 14

Just give it a fry.

Step 15

After that, add ground paste and the spice powders.

Step 16

Mix and continue cooking until the paste becomes thick.

Step 17

Add a drizzle of oil and it will be now non sticky and glossy.

Step 18

In goes the reserved water from lauki. Mix in.

Step 19

Then add 1 & 1/2 cups water and mix throughly.

Step 20

Simmer for 6-8 minutes.

Step 21

While simmering, let's cook kofta.

Step 22

Heat a paniyaram pan and smear with little oil. Once hot, fill the hollows with the kofta batter.

Step 23

Cook covered in low flame.

Step 24

Once one side is golden, flip and cook the other side same way.

Step 25

Make sure the inside of the kofta also cooked thoroughly. Once done, take out.

Step 26

Transfer the kofta to simmering gravy.

Step 27

Garnish with coriander leaves and cream if desired to serve.