Lauki/ bottle gourd/ calabash is the name of the same vegetable. When growing up, Mom did not cook it a whole lot of times and all I knew about it was, it was grated and made into a kheer, a dessert! When I got married and tried cooking it in more than one way, I discovered a couple ways to cook it with lentil soup, make a dry curry etc., Later on, when I started discovering recipes on Blogs, I was amazed to find so many recipes and a whole new world of recreating them in my own Kitchen opened up. One Blog that stands out from the rest from those old days of just researching (wouldn't even dare to comment) was www.anjuskitchentreasures.blogspot.com. I have adapted this recipe from there and tweaked it just a little bit. This Blog has a lot of recipes but, it's owner is on a break. However, go ahead and explore it and you will be happy.
This is a very light and creamy sauce with melt-in-the mouth calabash dumplings. Feel free to substitute two tbs of yogurt in place of cashews and experiment with any other vegetable that can hold form.
For the kofta.,
Lauki-2 cups, (grated and sauteed in 1/2 tsp of oil and cooled)
Fresh cilantro leaves-a handful
Black pepper powder-a pinch
Chickpea flour-2-3 tbs( roasted)
For the gravy.,
Cashew nuts-2 tbs, roasted
1. Mix together the sauteed gourd, salt, black pepper, ginger-garlic paste and the roasted chickpea flour and make small balls.
2. Heat oil and deep fry the balls until they turn golden brown and set them aside.
3. Blend together tomatoes, onions, green chillies, and roasted cashewnuts to a fine paste.
4. Heat oil in a pot and pour the ground mixture and ginger- garlic paste and carefully fry the mixture on high heat until the oil gets seperated from the gravy.
5. Put the fried balls into the gravy and bring to a boil.
6. Reduce the heat and cook for a minute or two.
7. Turn off the stove and transfer to a serving bowl.
8. Garnish with cilantro leaves and serve.