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Home Dish Lauki Kofta Curry

Lauki Kofta Curry

Name: How to cook Lauki Kofta Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Bethica Das

Lauki Kofta Curry

#boxweek18 #bottle_gourd - This is a very delicious kofta curry made of grated Lauki or Bottle Gourd in a onion-tomato-yoghurt based gravy. As this vegetable is not too popular with many, this particular dish, when served, will be a sure hit. This restaurant style dish is a great party recipe apt for special occasions.

Ingredient

Food ration :

3 servings

Cooking time :

25-30 minutes

11/2 cup

lauki / Bottle gourd, grated

1/2 cup

besan / gram flour

2tbsp

, fresh grated coconut

as per taste

salt

1-2

green chilies, chopped

ginger, chopped

2 tbsp.

coriander leaves & roots, chopped

1/2 tsp.

turmeric powder

1/2 tsp.

red chili powder

1/2 tsp.

coriander powder

1/2 tsp.

cumin powder

1/2 tsp.

garam masala powder

pinch

soda

1/2 tsp.

carom seeds / ajwain

1-2 tbsp.

oil to grease the paniyaram chatti

2-3 tbsp.

oil

1 tsp.

cumin seeds

1 inch

cinnamon stick

green cardamom

cloves

1/4 tsp.

asafoetida

onion, chopped

2-3

garlic cloves, chopped

tomato, chopped

1/2 cup

yoghurt, well beaten

1 tbsp.

kasuri methi, crushed

1-2 cups

water

1 tbsp.

coriander leaves, chopped

1 tbsp.

beaten yoghurt to garnish (opt)

Cooking instructions

* Step 1

Kofta - Add 1/2 tsp. salt to the grated bottle gourd and keep aside for 5-10 minutes. Then squeeze out all the juice and combine with all the mentioned ingredients (except oil) to make a dough. Add the juice only if required.

* Step 2

Make equal sized balls out of the dough and keep aside. Heat oil in a paniyaram chatti and fry them, few at a time, on both sides till well browned. Drain and keep aside.

* Step 3

Gravy - Grind together onion, ginger, garlic and tomatoes to a smooth paste. Heat oil in a pan and temper with cinnamon, cardamom, cloves, cumin seeds and asafoetida.

* Step 4

Add the ground paste and sauté till the oil separates. Now add all the dry spices and give it a stir.

* Step 5

Add the beaten yoghurt and kasuri methi. Sauté further till well blended. Add the leftover juice and water (according to the consistency desired) and bring it to a boil.

* Step 6

Now drop in the koftas and simmer, covered, for 4-5 minutes or till the gravy is reduced to the desired consistency. When done, switch off the flame and add the chopped coriander leaves.