• For the kofte
• 4 cups (500 grams) Ghiya or Lauki (bottlegourd), peeled and grated
• 1/2 teaspoon Kali mirch, pissi (black pepper powder)
• 1/2 teaspoon Ginger paste
• 2 tablespoon Singhare ka atta (waterchestnut flour)
• 1/2 teaspoon Sendha namak (rock salt)
• Oil for deep-frying
• For the gravy
• 2 tablespoon Ghee (clarified butter)
• 1 1/2 teaspoon Dhania (coriander) powder
• 1 1/2 teaspoon Sendha namak (rock salt)
• 1 teaspoon Jeera (cumin seeds)
• 1/4 teaspoon Chilli powder
• 1 teaspoon Ginger, finely chopped
• Hara dhania (green coriander), chopped for garnishing
• 1/4cup (50 grams) Dahi (yogurt), beaten smooth
• 1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour

Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.

Add singhare ka atta, mix well and shape into walnut sized balls.

Deep-fry koftas to a golden brown over high flame and keep aside.

Heat ghee; add jeera followed by ginger and sauté to a light brown.

Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.

Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with hara dhania.