I love yogurt based dishes, whichever region of the country they come from. However, I avoided the North Indian ones for a couple of decades as the koftas are deep fried. It is only after I turned WFPB vegan that I began experimenting with transforming deep fried food to air fried ones. With singular success, all thanks to Hari who does a marvelous job every single time. This recipe has been modified from the traditional version by Hari. And I often crave it.

Ingredients
For The Kofta
250 gms bottlegourd (ghia, sorakkai), grated
1 green chilli, chopped fine
4 tbsp chickpea flour (besan, kadalai mavu)
1/2 tsp red chilli powder
Salt to taste
For The Gravy
1/2 tsp cumin seeds (jeera, jeeragam)
1/2 tsp coriander powder (dhania powder, kothamalli thool)
1/2 tsp red chilli powder
1/2 tsp turmeric powder (haldi powder, manjal thool)
1/2 tsp garam masala
1 tbsp finely chopped coriander leaves (dhania patha, kothamalli elai)
1 cup vegan yogurt, diluted in 1 cup water
1 small onion, sliced
1 tomato, sliced
Salt to taste
Method
The Kofta (Dumpling)
Transfer the grated bottlegourd to a deep bowl
Add chickpea flour, red chilli powder, green chilli and salt
Knead well (do not add water)
Shape into small dumplings (koftas)
Steam for 10 minutes
Transfer to an air fryer and ‘fry’ for 10-15 minutes or till the koftas are golden brown
Set aside
The Gravy
Heat  a deep bottomed pan
Add the cumin seeds
When they start spluttering, add onion, tomato, yogurt, red chilli powder, turmeric powder and coriander powder
Boil for about 10 minutes on medium flame
Now add the dumplings (koftas) to this gravy
Boil for 2 minutes more
Sprinkle the garam masala powder on the dish
Add coriander leaves and immediately remove from flame
Check and add required amount of salt
Mix well
Serve with red/brown rice or flat Indian breads
Enjoy!