500 Gms lauki (washed, skin & seeds removed, finely chopped or grated on kaddukas)
1 cup besan (gram flour)
2 tsp dhania powder
½ tsp garam masala
1 tsp salt
½ tsp turmeric powder
10 garlic cloves (finely chopped)
2 green chili (finely chopped)
2 medium size onions (finely chopped)
½ inch ginger (finely chopped)
100 Gms potatoes (washed, skin removed, cut into ½ inches cubes)
½ cup mustard oil
½ tsp jeera (cumin seeds)
Take besan and lauki in a big bowl, add 1/4 tsp turmeric powder, 1 tsp dhania and ½ tsp salt, mix well with hands and set aside for one hour. Make small kofta balls.
Grind garlic, chili, onion and ginger into a fine paste, set aside.
Heat oil in a pan on medium flame, add kofta balls gently one by one and fry until golden brown, set balls aside, add jeera in the remaining oil after 20 seconds add the paste and cook for one minute add potatoes, lower flame, cook until oil separates, add 1 cup of water, higher the flame, add balls and remaining salt, dahnia, turmeric and garammasala fully cover it. Lower the flame. Cook for 10 minutes.
Kofta is ready.