Heat a kadai on a medium flame. When it is hot, one by one add 2 tbsp of cooking oil, 1 piece of cinnamon (2-inch size stick), 3 pieces of bay leaves (tej patta), 1 tbsp of whole cumin seeds (jeera), 1 tbsp of gram flour (besan), 1 tsp of red chili powder, ½ tsp of turmeric powder (haldi), 1 tsp of cumin seeds powder, and a pinch of asafetida (hing) into the kadai. Fry all these spices for about a minute. (Pro tip: Stir continuously to prevent the spices from burning and rendering a bitter taste. If you feel the spices are burning, switch off the flame of the gas stove and quickly add the tomato paste to the masala).

Add the paste of 4 pieces of tomatoes and salt to taste to the masala. Mix nicely and stir to cook it well on a medium flame until the oil separates. Switch off the flame and keep it aside to cool down.

To make the kofta, cut half a piece of Lauki (bottle gourd). Peel the skin with a peeler and cut it into long pieces.

Now, grate it in a mixing bowl. Then, add 1 tsp of salt, 1 tsp of chaat masala powder, 1 tsp of red chili powder, ½ tsp of garam masala powder, ½ tsp of carom seeds (ajwain), ½ tsp of ginger paste, 2 tbsp of coriander leaves, 1 cup of gram flour, and ¼ tsp of baking soda. First, mix them all very nicely.

Finally, add 2 pieces of green chilies (finely chopped), and your kofta mixture will be ready.

Heat an adequate quantity of oil in a kadai on a medium flame. When the oil is hot, take a small portion of the kofta mixture and dip it slowly and carefully in the hot oil from one side of the kadai.

Fry them until they turn to a nice golden-brown color, remove them on a plate, and keep them aside.

By this time, the masala paste will have cooled down. Add 1 cup of curd (Dahi) to it. Mix it nicely and then switch on the gas stove. (Pro tip: Adding and mixing curd should be avoided when the flame is on to prevent the dahi from curdling).

Stir it continuously until the oil separates. Check the gravy.

Now, add 1 tbsp of finely chopped coriander leaves and a pinch of garam masala powder to it. Mix everything nicely and cook it for another minute on a high flame.

When it thickens a bit, add 2 cups of water or more to it and mix it nicely. Bring it to a boil. (Pro tip: Add enough water to the gravy. If you add little water, the kofta balls will absorb it all and the gravy will be very dry).

At this stage, add the kofta balls and stir to mix the masala nicely with all the balls. Let them cook for about 2 to 3 minutes on a medium flame.

Your homemade tasty and healthy lauki kofta curry is finally ready to eat. Transfer it into a serving bowl, garnish it with a bit of coriander leaves, and serve it hot to enjoy with steamed rice or roti.