Lauki Kofta Curry | Bottle Gourd Kofta Curry

First peel off the skin of bottle gourd, chop them into big sized chunks and grate them finely.
Squeeze off any excess water from the grated bottle gourd. Tightly press them in batches until there is no water content at all.
Add finely chopped onions to the grated bottle gourd.
Next add finely chopped coriander leaves, red chilli powder, garam masala, cumin powder, turmeric powder and mix well.
Add gram flour little by little and mix it until it comes together.
When it is rolls easily without sticking much, add salt as needed and mix it well.
Make equal sized balls of Koftas.
Meanwhile heat ½ teaspoon of oil in each cavity of paniyaram pan and set it on medium flame. Place each ball of kofta and slow cook them.
When the bottom turns golden, gently flip them and cook on the other side. Once crispy and golden brown all over, remove from pan. Repeat the same with rest of the koftas.
In a pan boil onions, tomatoes and cashews with little water until soft. Once cooled down, grind into a smooth paste.
In the same pan, heat oil and add shahi jeera. As they splutter, add ground paste. Cook for 4-5 mins.
Add spice powders – red chilli powder, turmeric powder, garam masala powder and salt as needed. Cook for another 4 mins on low heat.
As it comes together, add probably half a cup of water.
When the gravy begins to boil, add the prepared koftas.
Cook them for 3-4 mins on low flame and garnish with coriander leaves.
Serve hot with any Indian bread or Pulao.