of hot water, squeeze and take out extract, repeat again with another 1/2 cup of normal water, strain and keep. Roast all the ingredients except coconut given under 'grind to paste', adding sesame seeds at the end, when it starts popping, mix for 1/2 a minute, cool and grind it with the coconut, adding little water. Heat some oil, add the mustard, cumin, fenugreek seeds and the urad dal, when it starts spluttering add the asafoetida, curry leaves and the bottlegourd. Add some water and cook the bottle gourd for 5 minutes, then add the chopped tomatoes, tamarind extract and salt, cover and cook till the vegetable becomes soft. Now add the tuvar dal and the ground paste, if needed some more water, give it a boil, add some more curry leaves and remove. Serve it warm over some rice with some pappads or any vegetable curry on the side.
This is another very versatile vegetable, we can use for making curries, soup, sambar, dals, halwas, idlis, dosas and now these theplas and each of the above mentioned dishes taste very good with this vegetable
Lauki Kofta Curry is a delicious Indian gravy dish which mainly comprises of two parts - Gravy made from onion tomato base & dumplings made from mixture of Bottlegourd, gram flour & flavored with spices