Baked Doodhi Kofta Curry

Ingredients

For The Doodhi Koftas
1 cup thickly grated bottle gourd (doodhi / lauki)
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup besan (bengal gram flour)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp sugar
a pinchsoda bi carb
salt to taste

For The Tomato Gravy
6 tomatoes
3 whole dry kashmiri red chillies
2 tsp coriander (dhania) seeds
2 tsp chopped green chillies
2 tsp ginger garlic paste
1/2 tsp sugar
salt to taste
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp cornflour dissolved in 2 tbsp low fat milk
3 tsp oil

For The Garnish
2 tbsp chopped coriander (dhania)

Method
For the doodhi koftas

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 16 equal portions and shape them into round koftas and microwave on high for 2 minutes or steam in a steamer for 10 to 15 minutes.
3. Keep aside.

For the curry

1. Boil a vessel ful of water and add the tomatoes to it.
2. Remove after a few minutes, peel and blend in a mixer to a smooth purée. Keep aside.
3. Dry roast the red chillies and coriander seeds and grind them coarsely. Keep aside.
4. Heat the oil in a non-stick kadhai, add the green chillies and ginger-garlic paste and sauté on a medium flame for 30 seconds.
5. Add the prepared tomato purée,3/4 cup of water, sugar and salt, mix well and bring to boil.
6. Add the chilli powder, coriander powder and cornflour-milk mixture and boil for few more minutes.
7. Add the prepared koftas to the curry and simmer for 5 to 10 minutes.
8. Serve hot garnished with coriander