Lauki kofta curry

You'll need

• 2 cups grated bottle gourd (lauki), squeezed dry
• 3 tbsp besan, ½ tsp ginger-green chilli paste, ½ tsp cumin powder, salt (for the koftas)
• 1 onion, 2 tomatoes, 1 tsp ginger-garlic paste ((for the gravy)
• 1 tsp cumin seeds, ½ tsp coriander powder, ¼ tsp garam masala
• 2 tbsp oil, salt to taste

Method

1. Mix the squeezed lauki with besan, ginger-chilli paste, cumin powder and salt into a firm mixture. Shape into small balls.
2. Pan-roast the balls in a little oil in a non-stick pan, turning until browned on all sides -- not deep-fried.
3. Separately, warm the oil, crackle the cumin seeds, cook the onion until golden, then the ginger-garlic paste and tomato with the spices until the oil separates.
4. Add a little water to loosen the gravy, then simmer the koftas in it for 10 minutes so they soften and take on the flavour.

Why this dish

Bottle gourd is one of the lightest vegetables used in Ayurvedic home cooking, and pan-roasting rather than deep-frying the koftas is what keeps this dish in that same light category instead of undoing the point of choosing lauki.

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