Ingredients
•Bottle gourd (lauki/doodhi) 750 grams
•Gram flour (besan) 5 tablespoons
•Red chilli powder 1/2 teaspoon
•Salt to taste
•Tamarind 12 pieces
•Oil to deep fry
•Garam masala powder 1/2 teaspoon
•Fresh coriander leaves 2 tablespoons
•For gravy
•Oil 3 tablespoons
•Onions,chopped 2 medium
•Tomatoes,pureed 5 medium
•Turmeric powder 3/4 teaspoon
•Red chilli powder 3/4 teaspoon
•Coriander powder 1 1/2 tablespoons
•Salt to taste
Method
For the koftas, peel and grate the bottle gourd. Squeeze to remove excess water. Add the gram flour, red chilli powder and salt and mix well. Divide the mixture into twelve equal portions.
Stuff one piece of tamarind into each portion and shape them into round koftas.Remove the tamarind seeds if desired.
Heat sufficient oil in a kadai and deep-fry the koftas, in small batches, for two to three minutes, or until golden brown and crisp on the outside. Drain on absorbent paper and set aside.
For the gravy, heat the oil in a pan, add the onions and sauté until light golden brown. Add the tomato puree and cook till the oil rises to the surface.
Add the turmeric powder, red chilli powder and coriander powder. Continue to sauté on medium heat for one minute. Add two tablespoons water and continue to sauté till the oil rises to the surface again.
Add two cups of water and bring to a boil. Add the salt, lower the heat and simmer for five minutes. Keep the gravy hot.
To serve arrange the koftas on a serving platter, pour the gravy over them. Sprinkle garam masala powder and serve garnished with the fresh coriander.