Lauki ke kofte

Name: Lauki ke kofte
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 500 Gms Ghiya; 1/2 Cup Besan; Few coriander; 2 Green Chillies (or less); 1/2 Inch Ginger Finely Chopped; 1/2 tablespoon red chilli powder; 1 tsp Coriander Powder; 1 tsp Salt; 1/2 tsp Black Pepper; 1 tbsp ghee; 2 mid size onion; 4 mid size tomatoes; 3 – 4 Cloves Garlic; 1 inch ginger; 1 tsp Coriander Powder; 1/2 tsp Black Pepper Powder; 1/2 tsp Amchoor Powder; 2 tsp besan; 2 green chilli; 1/2 tsp Red Chilli Powder; 3/4 tsp Garam Masala; 1 tsp kasuri methi; 1/2 tsp Roasted Jeera Powder; 1/4 tsp Hing; 1/4 tsp Haldi Powder; as per taste Salt; 1/3 cup Curd; As required Oip for frying and cooking

Nandani Singh @cook_29021639

Bottle gourd, known as lauki (ghiya) in Hindi and Dudhi in Gujarati, is generally not a popular vegetable in every household but it makes one of the best Indian curries – Lauki Kofta Curry in which deep-fried koftas (round shaped deep fried spicy dumplings) made of grated bottle gourd, gram flour, rice flour and ginger-garlic paste are cooked in spicy gravy of tomato

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Nandani Singh @cook_29021639

#cookwithchatpatifoodblogger

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Ingredients

30 mins

4 people

500 GmsGhiya
1/2 CupBesan
Few coriander
2Green Chillies (or less)
1/2 InchGinger Finely Chopped
1/2 tablespoonred chilli powder
1 tspCoriander Powder
1 tspSalt
1/2 tspBlack Pepper
1 tbspghee
2mid size onion
4mid size tomatoes
3– 4 Cloves Garlic
1 inchginger
1 tspCoriander Powder
1/2 tspBlack Pepper Powder
1/2 tspAmchoor Powder
2 tspbesan
2green chilli
1/2 tspRed Chilli Powder
3/4 tspGaram Masala
1 tspkasuri methi
1/2 tspRoasted Jeera Powder
1/4 tspHing
1/4 tspHaldi Powder
as per tasteSalt
1/3 cupCurd
As required Oip for frying and cooking

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Steps

30 mins

1

Squeeze the water from the grated lauki. Keep the water for further use. Now mix all the ingredients under koftas. Mix properly. Do not add any extra water. Now make kofta balls.
2

Fry the koftas in oil on medium flame. Do not fry on high flame otherwise, the koftas will be uncooked and gooey from inside. Note: If the koftas are not taking a round ball shape then roll them in maida before deep frying or add some more besan.
3

In a blender add onion, tomato & ginger. Make a fine paste.
4

Heat ghee. Add cumin seeds and hing. Once the spices release the aroma add the ground onion paste & saute for some time.
5

Once the paste gets brown evenly add the red chili powder, turmeric powder, coriander powder and salt. Again fry till all the
masalas are nicely cooked.
6

Now add curd and let it cook the gravy releases oil.
7

Add the lauki water and make the gravy of desired consistency.
8

Boil the gravy. Finally, add crushed Kasuri methi and garam masala and again cook for 2-3 minutes.
9

Finally, add the fried koftas. Cover & cook for another 4-5 minutes.
10

Garnish with slit green chilies and fresh finely chopped coriander.
11

Lauki ke kofte is best served with roti, naan, rice, and parantha.