This dish can be prepared in two steps
1 making of koftas
2 Preparing gravy
One lauki of medium size
one cup besan
ginger and green coriander leaves
red chilli powder
one cup yogurt
two medium size tomatoes
oil to fry
Peel and grate the lauki
Cut tomatoes in half inch pieces .
Cut two green chillies in pieces
mix the besan and 1/2 teaspoon each of salt, red chilli powder,cummin seeds to grated lauki.and stir well.No water is required as the juice released from lauki will hold besan.
In a kadahi put oil and fry small balls of this paste which has a consistency of pakora.on a medium heat.Take the balls out when these are golden brown.Koftas are ready.
Turn off the burner .
|Ready to take the plunge|
Make tomato puree in a grinder by adding diced tomatoes and a piece of ginger and pieces of green chillies.
In the remaining oil put one teaspoon of salt,chilli powder,dhania powder,and 1/2 teaspoon of turmeric
powder, a pinch of hing powder and pour tomato puree.Stir for a minute and then add yogurt. Now mix well with a spoon and stirr. When this mixture starts leaving oil then add two cups of hot water. Let it boil and add fried koftas .Let it cook for three minutes .Switch off the flame and cover the pan.After five minutes open and garnish with finely chopped coriander,green chillies and ginger finely chopped. Sabzi is ready to serve.It can be served with hot paratha, roti or rice.
After adding salt to grated lauki do not keep the mixture for long.This will make lauki to release it's moisture content and it will change the consistency of dough.