Lauki ke Kofte Ki Sabji with Gravy

INGREDIENTS

For Koftas:
•         1 medium-sized lauki
•         4-5 tbsp of besan
•         ½ tsp of red chilli powder
•         A pinch of hing
•         8 tiny pieces of tamarind (optional)
•         ½ tsp of salt
•         Oil for deep frying
For Gravy:
•         2 tbsp of oil
•         2 of onions, sliced
•         3 of tomatoes, chopped
•         ¼ tsp of turmeric powder
•         2 tbsp of coriander powder
•         1 tsp of red chilli powder (adjust to taste)
•         Fresh coriander leaves for garnishing
•         Salt to taste
•         4-5 tbsp of plain curd/yogurt
INSTRUCTIONS
For the Koftas:
1.      Quarter the lauki and peel it. Grate it.
2.      Squeeze out all excess water and add the grated lauki to a bowl with the chilli powder, salt, besan and hing. Mix well to combine.
3.      Make small lemon-sized balls with this mixture and make a small dent in the centre to place the tamarind.
4.      Cover it up and make the ball smooth.
5.      Fry in hot oil until brown all over. Keep the flame to medium hot and keep turning to cook evenly.
6.      Drain and set aside.
For the Gravy:
1.      Heat oil in a pan add  the sliced onions.
2.      When they soften and start to brown around the edge, add the turmeric powder, coriander, chilli powder and salt.
3.      Cook until the masala turns fragrant and is blended well with the onions.
4.      Add the tomatoes and about ½ cup water.
5.      Bring to boil and simmer until the tomatoes are soft.
6.      Puree this mixture in a blender and return to the pan.
7.      Bring to boil and add the yogurt and chopped coriander leaves. Mix well, adjust salt and remove from fire.
8.      Add the koftas into the gravy and let it sit for an hour or so before serving.