Lauki ke Kofte
Lauki is a very healthy vegetable and also known as dudhi ghiya or bottle gourd.. Due to its neutral taste Lauki may not be everyone’s favourite vegetable but Lauki ke kofte can sure change that perception..its absolutely delicious preparation. It is a popular Indian style recipe to make vegetarian kofta using lauki with some common spices in a luscious tomato gravy/curry… in Northern part of India its quintessential vegetarian recipe for any family lunch/dinner..😊
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—- Recipe —
Ingredients :—
— For Kofta —
1. Lauki – 300 Gms grated
2. Besan – Cup
3. Ginger garlic paste -1 tsp
4. Asafoetida – 1/4 tsp 5. Black pepper – 1/2 tsp crushed
6. Roasted cumin-powder – 1/2 tsp
7. Green chillies – 2 finely chopped
8. Coriander leaves – chopped
9. Salt to taste
10. Oil for deep frying
For Gravy :—
1. Oil – 2/3 tbsp
2. Salt to taste
3. Onion paste – 2 tbsp
4. Ginger Garlic paste -1 tbsp
5. Tomato – 2 large puréed
6. Ginger – 1 tsp finely chopped
7. Green chillies – 2 finely chopped
8. Curd – 1.5 tbsp thick
9. Bay leaves – 2
10. Cumin seeds – 1 tsp
11. Red chilli powder – 1 tsp or more
12. Coriander powder – 2 tsp
13. Turmeric powder – 1/2 tsp
14. Garam masala – 1 tsp
15. Asafoetida – a pinch
16. Sugar – 1/2 tsp optional
17. Few Coriander leaves
••• Procedure :–
For Kofta —
1. At first dry roast the Besan on low flame just for two minutes or till you smell the aroma of Besan roasting, make sure it shouldn’t change its colour.. turn off the flame and keep it aside.
2. Next, Peel the lauki and grate it and Place the grated lauki in a cotton cloth and squeeze it, collect its juice and keep it aside, for further use.
3. Mix all ingredients for making the koftas (except oil) with the grated lauki.. whisk it with your hands for few seconds until they combine as a fine – smooth mixture.
4. Mix all well and make small (even size) round shape balls, keep them aside.
5. Meanwhile, heat sufficient oil in a karahi, deep fry them on low medium flame, till they become nice golden from all sides.
6. Deep fry all koftas similarly, in small batches, take them out carefully and keep on paper napkin.
For gravy :—
1. Heat 2-3 tbsp oil in a karahi,add asafoetida, bay leaves, cumin seeds and let them splutter.
2. Add finely chopped ginger and green chillies and saute well.
3. Next add onions, ginger, garlic paste and cook all for sometime.
4. After that add tomato puree, mix well and cook on Simmer till it start leaving oil from the edges.
5. In the meantime in a separate bowl , make a paste by adding curd red chilli powder, coriander powder and turmeric powder, mix all very well.
6. Transfer this mixture into the karahi mix with tomato onion masala and cook it further for around 4 to 5 minutes on low flame.
7. Now add preserved lauki juice and 1/2 Cup of water , bring it a boil , Simmer the flame and cook the gravy for next 7-8 minutes..
8. Lastly add the koftas , switch off the flame , cover and let them be in the gravy for couple of minutes so that koftas will absorb all the flavours from the gravy… later check the consistency of gravy &spice level and adjust them according to your choice n taste, finish it with sprinkle garam masala.
9. Finally your delicious Lauki koftas are ready .. Transfer it in a serving bowl, garnish with coriander leaves and served these melt-in-mouth Lauki Koftas hot with Roti, Rice or parathas..enjoy😊