Jain Lauki Koftas Curry

I can surely say this kofta curry is absolutely jain cuisine coz i didnt used Onions, garlic and potatoes in this recipe which is strictly avoided in Jain style of cuisine..Lauki well known as bottle gourd  is 96.1% of water, and aids digestion. A 100 gm serving of lauki contains just twelve calories and is ideal if you are watching your weight.Bottle gourd is very valuable in urinary disorders. It should be given once daily in the treatment of burning sensation in urinary passage due to high acidity of urine. Instead of deep frying r shallow frying i baked my lauki koftas in oven until they turns golden brown and stiff also i prepared a gravy based with tomatoes, cashew nuts, ginger, redchilli powder, thick yoghurt and dhaniya powder..This delicious lauki kofta curry tastes too delicious and quite easy to prepare..as i baked the koftas in oven i just used one tbsp of oil to prepare this lauki kofta curry...Yummy dish without onion and garlic..This kofta curry goes directly to RCI-Jain Cuisine guest hosted by PJ, event started by Lakshmi...

For Koftas:
1cup Grated Bottlegroud pieces
4tbsp Besan flour
1/2tsp Ginger paste
1/2tsp Red chilly powder
1/2tsp Garam masala
Salt

Mix both grated bottlegourd pieces and salt , keep aside..grated bottlegourd pieces may leave some water,meanwhile preheat the over to 350F.. strain the water (keep the bottlegourd water aside, can use while making gravy) and add all the ingredients to the bottle gourd pieces and make small balls...bake for 20-25minutes in a baking sheet until its turns golden brown...

For Gravy:

1+1/2cups Fresh Tomato puree
 Leftover Bottlegourd juice

3/4tsp Cumin seeds

1tsp Ginger paste

1tsp Red chilly powder

1tsp Coriander powder

1/4tsp Turmeric powder

1tsp Garam masala powder

8nos Cashew nuts

1/2cup Yoghurt        

2tbsp Coriander leaves (chopped)
        

Heat oil and cumin seeds, let them splutter, add the ginger paste and fry for few minutes, meanwhile grind finely the cashew nuts with yoghurt as paste.. immediately add the tomato puree, bottlegourd juice, red chilly powder, coriander powder, turmeric powder, garam masala powder, salt and bring them to boil..keep the flame in simmer and cook for few minutes, add gradually the cashew-yoghurt paste cook until the oil get separates..finally add the oven baked lauki koftas to the simmering gravy...cook for 2 minutes and add finally the chopped coriander leaves and put off the stove..

Serve hot with rotis and parathas!!!