Step 1

Start by preparing the lauki. Wash the lauki and peel it using a vegetable peeler. Cut the lauki into half vertically. Remove the large seeds and then grate it using the medium hole of a box grater. Measure 750 grams of grated lauki.

Step 2

Note – Just taste the lauki before using it, because sometimes it might be bitter, which will ruin the taste of the sabzi.

Step 3

Add the grated lauki in a medium size mixing bowl and add 2 tsp salt to it. Mix well using your fingers.

Step 4

Keep the bowl aside for 10 minutes. Adding salt in lauki will make it release its water. Squeeze the lauki in between your palms to remove the water form it. Do not discard this water. We will use it later while making the gravy.

Step 5

Add the squeezed lauki in another medium size mixing bowl.

Step 6

Add 4 tbsp besan, 1 tsp red chili powder and ½ tsp garam masala powder to the bowl and mix well.

Step 7

Make small lime size balls from the mixture.

Step 8

Heat vegetable oil for frying the kofta in a pan.

Step 9

Fry the balls on medium high heat until golden brown.

Step 10

Fry the balls on medium high heat until golden brown.

Step 11

Heat 4 tbsp mustard oil in a pan.

Step 12

Once the oil is hot, add 1 tsp cumin seeds and let them crackle for 3-4 seconds.

Step 13

Add 2 tsp finely chopped ginger, 2 tsp finely chopped garlic and 2 tsp finely chopped green chili and fry on medium heat for a minute.

Step 14

Add 1 cup chopped onion and fry until they are nicely browned (8-10 minutes).

Step 15

Now add 1 cup chopped tomato and fry for 2-3 minutes.

Step 16

Add 2 tsp coriander powder, 1 tsp turmeric powder, 2 tsp Kashmiri red chili powder and ½ tsp garam masala powder and fry for 2-3 minutes.

Step 17

Add the water squeezed from lauki to the pan and cook for 2-3 minutes.

Step 18

Now add 2 cups of water and bring the curry to a boil. Add the kofta and cook for minute.

Step 19

Garnish with fresh coriander and serve hot.