Name: Steamed Lauki Kofta in Light Gravy
Yield: 4 servings
Ingredients: Bottle gourd (lauki) — grated, squeezed (400 g); Gram flour (besan) — 5 tbsp (50 g); Rice flour — 1½ tbsp (15 g); Ginger, fresh — 2 tsp (10 g); Coriander leaves — 2 tbsp (8 g); Rock salt (sendha namak) — ⅓ tsp (kofta) (2 g); Tomato — 2, puréed (200 g); Cashew nuts — 10, soaked & ground (15 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ¼ tsp (1 g); Coriander seed / powder — 1½ tsp (3 g); Turmeric powder — ⅛ tsp (0.5 g); Sattvic garam masala (no onion-garlic) — ⅛ tsp (0.5 g); Water — 1 cup + 1 tbsp (gravy) (250 ml); Rock salt (sendha namak) — ⅓ tsp (gravy) (2 g)

Serves: 4
Portion: 4 koftas + gravy
Time: 50 min
Texture: Soft
Season: Spring–summer
Dosha: Vata
Pitta
Kapha
Cooling

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Bottle gourd (lauki)	grated, squeezed	400 g	2000 g
Gram flour (besan)	5 tbsp	50 g	250 g
Rice flour	1½ tbsp	15 g	75 g
Ginger, fresh	2 tsp	10 g	50 g
Coriander leaves	2 tbsp	8 g	40 g
Rock salt (sendha namak)	⅓ tsp (kofta)	2 g	10 g
Tomato	2, puréed	200 g	1000 g
Cashew nuts	10, soaked & ground	15 g	75 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	¼ tsp	1 g	5 g
Coriander seed / powder	1½ tsp	3 g	15 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Sattvic garam masala (no onion-garlic)	⅛ tsp	0.5 g	2.5 g
Water	1 cup + 1 tbsp (gravy)	250 ml	1250 ml
Rock salt (sendha namak)	⅓ tsp (gravy)	2 g	10 g

Method

How to cook it

Step 1: Mix lauki, flours, ginger, coriander and salt; shape 16 balls.
Step 2: Steam 12 minutes (or bake at 180 °C, 20 minutes).
Step 3: Gravy: cumin in ghee; tomato purée and spices 6 minutes; add cashew paste and water; simmer 5 minutes.
Step 4: Add koftas just before serving; simmer 2 minutes.