Lauki/ Gheeye Ke Kofte

Name: Lauki/ Gheeye Ke Kofte
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 500 gms Lauki/ Gheeya; 3 Tomatoes; 2 Onions; 3-4 Green Chillies; 1 Inch Ginger; 1 Table Spoon Ginger Garlic Paste; 1/2-1 Cup Besan (Depending Upon how much water is present in gheeya); 1 Table Spoon Desi Ghee; 1 Tea Spoon Jeera; 1 Pinch Hing; 1/2 Big Spoon Mustard Oil; 1 Tej Patta; Leaves Some Dhaniya; 2 Tea Spoon Salt; 1 Tea Spoon Besan; 1.5 Tea Spoon Laal Mirch Powder; 3 Tea Spoon Dhaniya Powder; 1.5 Tea Spoon Kaali Mirch Powder; 1/2 Tea Spoon Amchoor Powder; 1 Tea Spoon Garam Masala; 1/2 Tea Spoon Roasted Kasuri Methi; 1 Tea Spoon Haldi Powder

Deepank @Deepank126

New Delhi

Lauki/ Gheeye Ke Kofte

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Ingredients

4-5 servings

500 gmsLauki/ Gheeya
3Tomatoes
2Onions
3-4Green Chillies
1 InchGinger
1 Table SpoonGinger Garlic Paste
1/2-1 CupBesan (Depending Upon how much water is present in gheeya)
1 Table SpoonDesi Ghee
1 Tea SpoonJeera
1 PinchHing
1/2Big Spoon Mustard Oil
1Tej Patta
LeavesSome Dhaniya
Spices
2 Tea SpoonSalt
1 Tea SpoonBesan
1.5 Tea SpoonLaal Mirch Powder
3 Tea SpoonDhaniya Powder
1.5 Tea SpoonKaali Mirch Powder
1/2 Tea SpoonAmchoor Powder
1 Tea SpoonGaram Masala
1/2 Tea SpoonRoasted Kasuri Methi
1 Tea SpoonHaldi Powder

Saved

Steps

1

Wash Gheeya Properly, peel off its skin & grate it with medium hole grater.
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Chop Onions, 2 Green Chillies, 1 inch Ginger, Dhaniya Leaves properly & Grind Tomatoes, Green Chillies, Ginger Garlic Paste finely into purée in a mixer grinder.
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Now squeeze out all the water from grated gheeya with the help of a cloth & don’t throw that water, use it in the gravy.
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Then take a bowl, add grated gheeya in it with 1/2-1 Cup Besan & first mix them properly.
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Then add finely chopped green chillies, Ginger, Dhaniya Leaves, 1/2 Teaspoon Laal Mirch Powder, 1 Teaspoon Dhaniya Powder, 1 Teaspoon Salt, 1/2 Teaspoon Kaali Mirch Powder, 1 Table Spoon Desi Ghee in it & mix them properly.
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Don’t add a single drop of water because even after squeezing water from gheeya there will be enough moisture left in it to form a mixture.
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Now let the mixture rest for 10-15 minutes.
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Meanwhile, take a kadhai, add 1/2 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
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When smoke starts coming out of Kadhai, turn off the gas & let the oil cool down a bit.
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After some time, again turn on the gas & keep the gas on medium flame.
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Then add 1 Teaspoon Jeera, 1 Pinch Hing, 1 Tej Patta & let them sizzle.
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When they start sizzling, add finely chopped onions in it & cook them till they are golden brown in colour.
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When they are 60-80% cooked, add spices mix in it at this time only so that Besan roasts properly.
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Roast them for 2-3 minutes, then add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
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Now after 10-15 minutes, make medium size Kofta balls from the mixture.
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Then take kadhai, add oil in it & keep the gas on medium flame.
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When oil gets heated up, add Kofta balls in it & fry them till they are golden brown in colour.
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After 5-6 minutes, when they turn into golden brown in colour, turn off the flame & take them out in a plate.
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Now in the other hand, when oil is completely released from the tomato puree, add 1/2 Teaspoon Roasted Kasuri Methi, 1 Teaspoon Garam Masala & mix them properly.
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Then add 1.5 Cup water in it & mix them properly & let it boil.
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When first boil comes up, add fried Kofta balls in it.
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Now turn the gas on low flame, close the lid & cook them for 4-5 minutes.
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After 4-5 minutes, open the lid & add chopped Dhaniya Leaves in it & mix them properly.
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Your Lauki/ Gheeye Ke Kofte are ready to be served.