For the Koftas -
1) 1 cup bottlegourd/dudhi/lauki grated
2) 1 mediun potato boiled and mashed
3) 5-6 tbspn besan/chickpea flour
4) 2 green chillies chopped finely
5) 1 tbspn cumin coriander powder
6) 1 tbspn chilli powder
7) Salt to taste
8) a bunch of coriander chopped
9) Oil for frying
For the Curry -
1) 1 large onion finely chopped
2) 2 large tomatoes pureed
3) 1 tbspn ginger-garlic paste
4) 1 tbspn cumin-coriander powder and chilli powder each
5) 1 tbspn garam masala
6) 1 tspn mustard and cumin seeds each
7) 1 tspn turmeric powder and a pinch of asafoetida
To make Koftas -
1) Squeeze the excess water out of the bottlegourd and add all the ingredients for koftas in a mixing bowl except the oil. Add besan as much required. This acts as a binding agent for the koftas. So, add it as much required so that you can form small golf size kofta balls.
2) Heat oil for frying in a wide skillet and fry the koftas until dark brown. Drain them on a tissue paper.
To make Curry -
1) Add little oil in a skillet/vessel. Add mustard seeds followed by cumin seeds, asafoetida and turmeric powder. Saute for few seconds and add the chopped onions. Saute
2) Add the tomato puree and all the powders and saute till the oil leaves.
3) Add about 3 cups of water. Add salt and let it boil. Turn off the stove.
To Serve -
Add the koftas in the curry just before serving and give it a quick boil. Garnish with coriander. Serve with hot chapatis or rice.