Lauki kofta

Raw Materials Required
Lauki (bottle gourd) - 2 cups, (peel and grate the lauki)
Green chillies - 2-3 (chopped)
Ginger - 1 tsp (grated)
Besan (chick peas flour) - 1-2 cup (required for binding purpose)
Onion - 1 1/2
Tomatoes - 3
Ginger-garlic paste - 2 tsp
Cashew -2pc
Badam-2pc
Chilli powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - 1 tsp
Kitchen King Masala -1/2 tspOil for deep frying
Cream for garnishing
Salt to taste
      
Kofta Preparation
Peel the gourd’s skin and grate them. Add salt to it and squeeze the water out of it. Add chilies, ginger and 1 tsp chaat masala.
Mix them well and add the besan to it. Just enough besan to bind the gourd and then make small balls out of it. Then deep fry these small balls and until they are golden brown and the koftas are cooked properly

Gravy Preparation
Grind the 2onion into a paste
Grind the 2tomato, 2kaju & 2badam all together in the grinder and keep it separate.
Take 2 tbsp of oil and add jeera
add the onion paste to it once it turns golden brown
add red chilly powder, turmeric, kitchen king, dhaniya and salt to it.
Fry the masala till the paste leaves oil and add the tomato paste.
when tomato is cooked add water according to the constituency required.
Add a tsp of garam masala after the gravy is prepared and cover it to retain the aroma.
Keep the koftas separate and add as many as required to the gravy at the time of serving, boil it after adding the koftas.

Garnish it with some green dhaniya and malai, serve it hot.