Soak the kasuri methi for 10 minutes, drain water and keep aside.
Heat 1 table-spoon oil in a pan and add the chopped bottle gourd, salt, black pepper and stir well. Cook it until the bottle gourd is mashed and the water gets evaporated.
Remove it from the flame and add poppy seeds and corn flour. Mix well and make small balls. In my preparation, I made 14 balls in total.
Heat sufficient oil in a pan and deep fry the kofta balls. Fry them until the balls turn brown. Remove them from the oil and keep aside.
Now, heat 2-3 table-spoon oil in a pan and add dry red chillies and chopped green chillies. Sautè until the dry chillies turn black.
Add chopped tomato, turmeric powder, cumin powder, coriander powder and salt and mix well. Stir till the tomato becomes soft enough.
Add yogurt and again stir well. You can add 1/2 cup of hot water if the gravy is becoming too thick for you. Cover the lid and bring it to boiling point.
Now, add kasuri methi and mix well.
Now, slowly pour the kofta balls into the gravy, mix well with the gravy and cover the lid.
Cook it in lower flame for 7-8 minutes.
Remove it from the flame and your Lau / Lauki Kofta Curry is ready to be served.
