Low Sodium Vegan Lauki Kofta

Total time1 hr 5 min

Prep time25 min

Cook time40 min

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Ingredients

4 servings

For the koftas

1 medium lauki (bottle gourd / opo squash), about 1 lb, peeled and grated
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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1 tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup chickpea flour (besan)
1 tsp ground cumin
½ tsp ground coriander
¼ tsp red chili powder
¼ tsp garam masala
2 tbsp neutral oil, for pan-frying koftas

For the gravy

2 tbsp neutral oil
1 tsp cumin seeds
1 medium yellow onion, roughly chopped
4 garlic cloves, minced
1 tsp fresh ginger, grated
1 can (14 oz) diced tomatoes
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp red chili powder
½ tsp garam masala
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup water

For serving

2 tbsp fresh cilantro, chopped (optional)

Instructions

1
Toss the grated lauki with 1/2 tsp of the salt in a large mixing bowl and let it sit for 5 minutes. Working in batches, squeeze the grated lauki firmly in your hands over the sink, pressing out as much liquid as possible — the mixture should feel nearly dry, not wet and clumping.
2
Add the chickpea flour, ground cumin, ground coriander, red chili powder, garam masala, and the remaining 1/2 tsp salt to the squeezed lauki. Mix until a firm, cohesive dough forms that holds its shape when pressed into a ball. If the mixture feels too wet to hold together, add chickpea flour 1 tbsp at a time until it does.

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