Air-Fried Lauki Kofta Curry

Ingredients

• 400 g bottle gourd (lauki), grated and squeezed
• 80 g chickpea flour (besan)
• 1 small onion, finely chopped (60 g)
• 2 medium tomatoes, pureed (200 g)
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric + 1/2 tsp garam masala
• 2 tbsp oil (for gravy + light spray)
• Salt and chopped coriander to finish

Preparation

1. Mix squeezed lauki with besan, salt, and a pinch of spices; shape into 10–12 small koftas.
2. Lightly spray and air-fry at 180°C for 12–15 min, turning once, until firm and golden.
3. Temper cumin in oil, sauté onion until soft, add ginger-garlic and tomato puree.
4. Cook spices (turmeric, coriander, salt) until oil separates; add 250 ml water and simmer.
5. Gently add air-fried koftas; simmer 5–7 min so they absorb gravy without breaking.
6. Finish with garam masala and fresh coriander; rest 2 min before serving.