Lauki kofta curry

This is another variation of lauki preparation. Unlike the other preparations which are less spicy, this one can take a little extra spice.

Ingredients:

500g lauki, 100g tomato puree', 2 onions, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp jeera powder, 1 tsp dhania powder, 1 tbsp kasuri methi (dried herbs of fenugreek), ½ tsp haldi (turmeric), 1 tsp red chilli powder, 2 tbsp corn flour, 3 tbsp oil, separate oil for deep frying koftas, salt to taste and hara dhania for garnishing.

Preparation:

1. Wash, Peel and grate lauki and squeeze off and discard the water. 
2. To this add a little salt, haldi, red chilli powder and corn flour. 
3. Heat oil in deep frying pan, make small balls of grated lauki mixture and fry till golden brown and set aside.
4. Peel and chop the onions finely. 
5. For the gravy, heat oil in a pan, put the chopped onions, ginger paste, garlic paste and fry till golden brown, to this add jeera powder, dhaniya powder, haldi, mirchi, salt and kasoori methi and fry a little. 
6. Now add tomato puree and fry till the gravy leaves sides. 
7. Put the kofta balls into this and also a little water and cook for 2-3 minutes.

Garnish with fresh coriander and serve hot with roti or rice. 

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