Dudhi Kofta Curry/Bottle Gourd Kofta Served in Aromatic Curry

Kofta curry is a part of Awadhi cuisine, the Awadhi cuisine goes back a long way in history to the days of Moghul reign, Awadhi cuisine originated from Lucknow, Uttarpradesh, but bears an uncanny resemblance to Muglai cuisine. Both cuisines are famous for their Nawabi food and Badshahi flavors, cooked to Dum and painstakingly prepared keeping in mind the delicate flavor of each spice that went into the dish. Awadhi cooks, rather the skilled chefs who prepared the exquisite dishes were called khaansamas.
Kofta can be prepared in various ways eg; malai kofta; vegetable kofta; paneer kofta; and not to forget all the other non-vegetarian versions of it.
Today I shall be testing my culinary skills by preparing Lauki Kofta Curry, which has a nice creamy texture, subtle taste and delicate aroma to it. Lets see if my test subject (P ofcourse) likes it or not :).

For Kofta
1 cup grated dudhi/lauki/white pumpkin/bottle gourd, squeeze and remove excess juice from it. Reserve the juice and keep aside.
1/4 cup rice flour
1/2 cup besan flour/chick pea flour
1 tsp ginger-green chili paste
1/2 tsp sugar
1-2 tbs yogurt
pinch of soda-bi carb
1/2 tsp haldi/turmeric powder
1/2 tsp red chili powder/paprika
1/4 tsp garam masala/ all spice powder
salt to taste
combine all ingredients and make a soft dough, shape 12 equal sized kofta and deep fry in any vegetable oil on medium heat
(you won't require any additional water for the dough formation as bottle gourd tends to release water when salt is added but just in case the mixture is too dry to form dough balls add the reserved bottle gourd juice 1 or 2 tbs)

For Curry
Grind to paste
2 medium sized onions
1 inch piece of ginger
4-5 cloves of garlic
2 tbs til/sesame seeds
1 tbs saunf/fennel seeds
3 cloves
5 peppercorns
1 inch piece of cinnamon
2 cardamoms
Heat 2 tbs oil in a heavy bottom pan and add the ground paste. Saute it for a few mins till the raw smell of onion has gone and the paste becomes glossy.

Then add in
2 tsp kashmiri lal mirch powder/ red chili powder/paprika
1/2 tsp haldi/turmeric powder
and saute for few more mins.

Add tomato puree of 3 ripe red tomatoes (blanched and then pureed). Cook till gravy become glossy again.
Then add in
1/2 cup water
2 tbs fresh cream
salt to taste
Bring the gravy to a boil.

Then add in 1/2 cup milk and 1 tbs honey
Cook for 3-4 mins stirring occasionally.
Add kofta and put a lid to the pan, cook for 5 more minutes. 2 mins into cooking check if the kofta has absorbed the liquid, add the reserved bottle gourd juice if gravy feels dry or grainy. Turn off the heat and garnish it with handful of chopped coriander/cilantro.
Serve warm with naan/paratha/roti/pita bread/rice of your choice.

Tips:
Can also add bay leaf to oil before adding the onion paste, I have avoided it because P and I both dislike the flavour of bay leaf.
Add grated carrot to the kofta instead of sugar to get the all natural sweetness in kofta.
This dish has a very delicate flavor to it, add 1/2 tsp of garam masala/ all spice powder to the curry if you wish a bit sharper flavor.