Lauki Kofta

Ingredients:
For the kofta:

Half of medium sized Bottle gourd /Lauki (1/2 no.)
2 tbsp. Besan Flour 
1 finely chopped green chilly
1 1/2 tsp. finely grated ginger
1/2 tsp. cumin seeds
1/8 tsp. Hing
1/2 tsp. Red chilly powder
Salt to taste
Oil to deep fry

For the gravy:

2 tbsp. Oil
1/2 tsp. Cumin seeds
1 tsp. Besan flour
3 medium sized tomatoes
2 nos. green chillies
1/2" ginger piece
1/2 tsp. Red chilly powder
1/4 tsp.Turmeric powder
1/2 tsp. Coriander powder
1/8 tsp Hing
1 tsp. Chaat masala powder
1/2 tsp. freshly ground garam masala powder
Salt to taste
1/2 tsp. Sugar
Water as needed
2 tbsp. oil
Coriander leaves to garnish



Instructions:

For the kofta:

  • Wash and peel the skin of the bottle gourd and grate them.Collect them in a bowl. Add the besan flour, chopped green chilly, grated ginger, hing, cumin seeds, salt to the grated bottle gourd and mix them well  and good. Make them into small balls.
  • Heat the oil to medium hot. Drop he prepared lauki balls one by one, make sure not to overcrowd them and fry on a medium flame until it is golden. Now flip them to the other side n cook thoroughly to golden again. Drain and reserve them on a tissue paper.
For the gravy:
  • Blend 3 medium sized tomatoes with green chillies and ginger and make a fine puree. Heat 2 tbsp. of oil in a wide pan and season it with cumin seeds followed by hing. Now add a tsp. of besan flour to this and fry them until they slightly golden keeping the flame in medium low.
  • Next add in the prepared puree along with a cup of water and cook for 5 minutes. 
  • Now add the red chilly powder, turmeric powder, coriander powder, garam masala powder , salt and the chaat masala powder. Mix it well. Cover the pan and cook until the gravy thickens.Finally add the sugar and mix well. Garnish with coriander leaves.
  • Take a serving plate and place the koftas in it. Pour the gravy over the kofta , serve hot with Naan/Roti/Kulcha.

 Notes:
  • Basically, what we do is strain the water content out of the vegetable when making koftas to get a perfect shape. By doing this, we might loose some of the vitamins which the vegetables contain. Hence avoided squeezing out the water and just went ahead with the process. Though it was little runny, not perfectly shaped kofta , it was very tasty, moist and got soaked with the gravy in no time.
  • Also I suggest not to add more besan flour thereby it will be moist and not so dense after frying. 
  • Adding sugar towards the end evens out the sourness, so add a little.
Taken from : www.kitchensecretsandsnippets.com
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