Lauki ka kofta

Name: Lauki ka kofta
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gm lauki (grated); 5 tbsp roasted besan; Pinch ajwain; Salt; handful of chopped coriander; 3 tamtoes; 2 onoins(sliced); Handful cashews; 1 inch ginger; 5 pods garlic; 2 cloves; 5 pepper corns; Salt to taste; 50 ml ghee; Oil for deep frying; pinch of Sugar; 1 tsp Turmeric powder; 1 TSP red chilli powder; Kasuri methi; 1 tsp grated ginger, chopped chillies each; 1 tsp jeera

Epseeta Panigrahi @Epseeta

Nagpur

Best use of lauki, this is one of the finest versions of eating lauki

Epseeta Panigrahi @Epseeta

Nagpur

Best use of lauki, this is one of the finest versions of eating lauki

Saved

Ingredients

45 min

4 servings

200 gmlauki (grated)
5 tbsproasted besan
Pinchajwain
Salt
handful of chopped coriander
3tamtoes
2onoins(sliced)
Handfulcashews
1 inchginger
5 podsgarlic
2cloves
5pepper corns
Salt to taste
50 mlghee
Oil for deep frying
pinch ofSugar
1 tspTurmeric powder
1 TSPred chilli powder
Kasuri methi
1 tspgrated ginger, chopped chillies each
1 tspjeera

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Steps

45 min

1

Take one bowl,mix grated lauki,roasted besan, ajwain, coriander leaves and salt to taste.make small balls then deep fry those balls in a low flame.
2

Cut tomatoes and onions into four. Boil along with cloves, pepper corns, cashews ginger and garlic with 1 cup of water.when it cools down make a smooth paste.
3

Take ghee in a pan and add sugar, jeera, grated ginger and chopped chillies and allow it to crackle.add tomato paste, salt haldi and chilli powder, allow it to boil for 20 minutes. adjust the amount of water, Lastly and lauki balls and kasuri methi.