Bottle Gourd Kofta Curry

Bottle gourd, or Lauki in Hindi, is known for its cooling effect on the liver, hence why Ayurveda prescribes it for treating fatty liver disease, jaundice, swelling, and skin disorders. This summer vegetable is bitter, slightly sweet, and has light and drying qualities. It promotes elimination and has a mild laxative effect. Bottle gourd is low in calories and carbohydrates; therefore, it is suitable for people with diabetes. In the Middle East, bottle gourd is consumed mainly stuffed, usually with rice and minced meat, and cooked in a thick tomato sauce. In India, however, Lauki is used in savory and sweet dishes, ranging from curries and stir-fries to puddings and Halwa.

Serves 5 (makes 20 Koftas)

Kofta
3 bottle gourds, peeled and grated
1/4 cup coconut flour
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp turmeric powder
2 tbsp chopped green chili (optional)
1 tsp Himalayan rock salt
3 tbsp coconut oil

Gravy
1/2 cup raw cashews, soaked in water overnight
2 tbsp fresh ginger
1 tsp cumin seeds
1/2 tsp black pepper powder
1/2 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp cardamom
2 cups coconut milk
1 tbsp coconut oil
1 tsp Himalayan rock salt
2 tbsp chopped cashews

Preparation Method
For the Kofta:
– Preheat the oven to 180C
– Add 1 tsp salt to the grated bottle gourd and mix well. Using your hands, squeeze all the water out and transfer the dry bottle gourd to a bowl.
– Add the coconut flour, cumin, coriander, and turmeric to the bottle gourd.
– Roll the Koftas into golf-sized balls, and coat each ball with a little bit of coconut oil.
– Place the balls on a tray lined with a baking sheet, and bake them for 20-25 minutes until they turn golden.

For the gravy:
– Using a blender, blend the soaked cashews, ginger, and a little bit of water, using a blender.
– In a pot, heat the coconut oil, add the cumin seeds and chopped cashews, and toast them until the cumin starts releasing its fragrance. Add the ginger-cashew paste, coriander powder, black pepper, and turmeric. Cook the paste and spices for 2 minutes.
– Add the coconut milk, cardamom, and salt. Keep stirring until the milk starts to thicken.
– Add the baked Koftas to the sauce. Cook it for 1 minute and turn the heat off. Serve with chopped cilantro and a squeeze of lime juice.