For Nachni/Ragi Dough

• In a pan, add water, salt to taste and ghee. Bring it to a quick boil.
• Add nachni/ragi flour and cook for 2-3 minutes until it forms a dough.
• Transfer the dough to a parat or bowl and knead it into a semisoft dough.
• Divide the dough into small lemon size balls, apply ghee on a rolling pin and roll each ball into small phulka shaped roti.
• Place the rolled rotis on a tawa and cook for 2-3 minutes on both sides, or until they are cooked through.
• Transfer it into the casserole or serving dish and keep them aside.

For Lauki Kofta Mixture

• In a bowl, add grated bottle guard and salt to taste. Mix well and set aside for a while.
• Squeeze out the excess moisture from the bottle gourd and transfer it to a clean bowl.
• Add tender coriander stems, gram flour, salt to taste, ginger garlic paste and fennel seeds. Mix well.
• Heat oil in kadai, drop the kofta mixture into the hot oil, one portion at a time, and fry until golden brown and crispy.
• Transfer the fried koftas to an absorbent paper and keep them aside.

For Curd Mixture

• In a bowl, add curd, ginger garlic paste, coriander powder, degi red chilli powder and turmeric powder.
• Mix well and keep aside.

For Lauki Kofta Curry

• In a kadai or handi, add ghee, oil, once it’s hot, add cumin, fennel seeds, onions, dry kashmiri red chillies and let it cook for 2-3 minutes or until onion turns translucent.
• Add prepared curd mixture and cook for a while or until oil separates from the masala.
• Now, add hot water, fresh coriander leaves, dry fenugreek leaves, salt to taste and fried koftas.
• Cook for another 7-8 minutes.
• Transfer the curry to a serving dish and garnish it with coriander sprig.
• Serve hot with prepared nachni/ragi roti.